Norms For IHM

NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY
INTRODUCTION: THE COUNCIL : The National Board of Studies in Food and Catering Management was set up by Department of Tourism, Government of India in the year 1982 and later on it was renomenclatured as National Council for Hotel Management and Catering Technology in the year 1984 and registered as a Society to function as the national apex body for education, training and development of human resources for the Hotel and Catering Management. Minister of Tourism is the President of the Society and it has representatives from various State Govts., Central Govt. and Industry. Under the Society a Board of Governors has been constituted to supervise the activities of the Council and take policy decisions. Secretary (Tourism) is Chairman of the Board of Governors. Affiliated to the Council are at present a network of 20 Institutes of Hotel Management located in different parts of the country. Since its inception, the Council has continued to perform a key role in creating a modern and model training system to meet the varied and changing manpower requirements of different segments of the Hotel & Catering Industry. The Council stands out as the main planning and policy making body for this specialised area with the prime responsibility of co-ordinating the entire gambit of Hotel and Catering education in the country.
ACTIVITIES :
The activities of the National Council for Hotel Management and Catering Technology, among other things, include :-
1)
Formation, guidance and co-ordination of various types of studies, knowledge and research in field of Food Management, Hotel Management, Catering Technology & Applied Nutrition and allied skills and crafts;
2)
to affiliate institutions concerned with the subject and prescribe courses of study and instructions leading to examinations conducted by it;
3)
to prescribe standards for buildings and equipments of affiliated institutions;
4)
to prescribe educational qualifications and other standards for the members of staff of affiliated Institutions, and where necessary, to depute them for their further training etc., both inside and outside the country;
5)
to prescribe educational and other qualifications for admission of students to affiliated institutions;
6)
to prescribe the manner of admission of students to the affiliated Institutions;
7)
to admit candidates to examinations conducted by it;
8)
to conduct examinations for promotion from lower to higher classes and also for awarding certificates and diplomas;
9)
to publish results of examinations conducted by it;
10)
to grant certificates and diplomas to students who have completed the prescribed courses of study in an affiliated institution and have passed the examinations conducted by it;
11)
to co-operate with other authorities and bodies in such manner and for such purposes as may be necessary for giving effect to the objects of the society;
12)
to promote the general advancement of education, technical and otherwise, amongst members of an those connected with, and the educational and professional interests of, the Hotel and Catering Industries;
13)
to devise and impose means for testing the qualifications of persons already working in the industry, to grant recognition to their professional attainments and to form Rules and Bye-laws for such recognition and all matters incidental thereto.
14)
to advise the Government on coordinated development of Hotel Management & Catering Technology education and training regarding the same; and on such other matters as the Government may require;
Admission to the Ist Year of the 3-Year Diploma Course is streamlined and centralised through the Joint Entrance Examination, conducted by the National Council. Annual examinations for all the 3 year of the Diploma Course is also conducted by the National Council on an All India basis. Over 6000 candidates are enrolled under various courses in its 20 affiliated Institutes. With the growing importance and demand for trained manpower for this segment of the tourism industry, many organisations in the private sector have since ventured into the field of offering education in this field. As compared to certain reputed Institutes who had taken up this mantle quite long ago, the spurt of many smaller Institutes claiming to offer courses in Hotel Management has led to a situation which dilutes the quality of output in comparison to better turnout from the standard Institutes. It has, in this context, become necessary that such mushrooming growth of institutions is properly channelised.
Conscious of this proliferation, both Department of Tourism and the National Council had been working on ways & means to check this mushrooming growth and to ensure dissemination of quality education in this highly technical area. Some such Institutes have started offering Graduate Degree in Hotel Management affiliated to one or the other University. Despite this most of the Institutes that have come up in the private sector for affiliation to the National Council.
The need, therefore, is to encourage standardisation of private organisations so as to supplement the efforts of the Government in this direction. This aspect was discussed in the National Council Board of Governors meeting wherein it was felt that the norms and standards evolved several years ago would need to be reviewed and revised taking into
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account the technological progress registered by the industry in recent years.
For this
purpose the National Council organised a Workshop of Human Resource Development experts to review and revise the existing norms accordingly. As a sequel, the National Council conducted a 3-day workshop to address this topic. HRD experts from reputed hotel schools in the private sector such as the Indian Institute of Hotel Management, Aurangabad, The Welcomgroup Graduate School of Hotel Administration, Shri Shakti Institute of Hotel Management, Hyderabad, Oberoi School of Learning & Development, the ITDC Ashok Training Centre, the Federation of Hotel and Restaurants Associations of India, representative from AICTE, Principals of IHM, Mumbai and IHM Pusa, New Delhi besides academicians from the National Council met for this purpose between 26th-28th May, 1997. The proceedings of the workshop and elaborate interaction of the academia and experts from the industry have resulted in the updating of the norms and standards. The exercise has been fruitful as a result of which a composite and comprehensive document has emerged for implementation. Adoption of these norms will go a long way in systemising and
standardising Hotel Management Education programme in the country.
The major thrust of the norms and standards relate to the proper planning of physical infrastructure, equipment and staff which include the norms for space, staff and equipment which shall go a long way in Institution building processes and the preparation of proposals for setting up new Institutions offering Degrees/Diploma programmes. Norms are also essential for the accreditation of programme, as the fulfillment of the prescribed norms and standards will be one of the major criteria in accreditation. In addition, norms would enable identification of problems by Institutions and Governments. Norms and standards, could also form the basis for resource allocation, planning of staff development, reviewing curricula structure etc. Norms are, however, not meant for curbing innovations. There can be
deviation from norms which could be due to innovative efforts for promoting efficiency and effectiveness of space and resource utilisation. Therefore, the flexibility required for
encouraging innovative efforts was kept in view while framing norms for IHMs.
Accreditation of programmes being one of the major purposes for which norms and standards will be used the current situation in the existing recognised institutions as regards physical resources has been duly considered. At the same time there are aspects like the
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emergence of more effective instructional methods and media, training systems and simulations in place of conventional equipment which would all contribute to improvement in the quality of programmes offered in technical institutions. The National policy on Education and its Programme of Action not only recognise the need to promote such innovative efforts but also include actions in this regard. Both in existing institutions and in the planning of new institutions, it was thus considered essential that such innovating features are incorporated. Considering all the above aspects, the norms included in this document have been formulated under the following categories:-
i)
The minimum that all existing institutions should fulfill to become eligible for accreditation/affiliation of their programmes.
ii)
The desirable/optimum norms which would have additional features. It is expected that in the planning of new institutions or in the expansion of existing institutions, desirable norms are preferred.
The formulated norms include norms for building and space, staff, equipment and furniture. There is a high degree of inter-relationship between these, as these are all based on the curriculum structure and content. Any change in the curriculum would have many implications on all categories and that has been kept in view while framing these norms by allowing flexibility in utilising Laboratories.
The laboratories have to be equipped in such a way that the same lab. could be utilised for multipurpose training thus also avoiding duplicating investments.
It is expected that the Norms shall be adopted by senior administrators in technical education, universities, State Boards, heads of institutions and departments in planning the allocation of resources for human resource development in hospitality sector.
While the Norms is presented as a general yard-stick, having input scope for expansions this will, however, be subjected to periodical review and revisions, as need be, with a view to take into account any changes in Curricula, technological advances change in industrial practices and procedures or change in instructional delivery system etc.
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THREE YEAR DIPLOMA IN HOTEL MANAGEMENT Revised course structure First Year HMCT SCHEME EXAM (Max. Marks) THEORY PRACT. 100 100 100 100 100 50 100 50 50 100 50 100 50 50 100 50
Sl.No . 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
SUBJECTS Food Production F&B Service Front Office Operation Accommodation Operations Application of Computers Nutrition & Food Science Language-I : French Language-II : English Accounts Hotel Engineering
TEACHING HOURS THEORY PRACT. 2 8 2 1 2 1 2 2 1 2 1 4 2 2 2 1
TOTAL HOURS
16
19
800
450
Total of Theory & Practicals
1250
Incourse 20%
250
TOTAL MAX. MARKS
1000
F&B Service practical hours have been increased from 2 hours to 4 hours as over the years it has been observed that it is necessary in order to increase skill development and to inculcate basic knowledge.
THREE YEAR DIPLOMA IN HOTEL MANAGEMENT Revised course structure Second Year HMCT SCHEME EXAM (Max. Marks) THEORY PRACT. 100 100 100 100 100 100 50 50 50 50 50 100 50 50 950 100 100 100 50 450 1400 280
Sl.No . 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.
SUBJECTS Food Production F&B Service Front Office Operation Accommodation Operations Hotel Consultancy Computers & Information Technology Business Communication Hotel Engineering Human Resource Management F&B Management Sales & Marketing Principles of Management Business Law Managerial Economics TOTAL HOURS
TEACHING HOURS THEORY PRACT. 2 8 2 1 2 2 1 1 2 1 1 2 1 1 19 2 2 2 2 16
Total of Theory & Practicals Incourse 20%
TOTAL MAX. MARKS
1680
Accommodation Operation practicals of 2 hours which has been included since students need to relate theory and practicals as regards to certain topics.
THREE YEAR DIPLOMA IN HOTEL MANAGEMENT Revised course structure Third Year HMCT For the Year 1999-2000 SCHEME EXAM (Max. Marks) THEORY PRACT. 100 100 100 50 100 50 50 50 50 50 100 50 50 50 50* 100 50
Sl.No . 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.
SUBJECTS
Food Production Pattissierie F&B Service Front Office Operation Accommodation Operations Business Communication Human Resource Mngmt. Food & Beverage Mngmt. Sales & Marketing Facility Planning Financial Management Business Law Business Policy Business Economics & Tourism Computers & Management Information Systems TOTAL HOURS
TEACHING HOURS THEORY PRACT. & 3 8 2 1 2 1 2 2 2 2 3 1 1 1 2 0 2
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12
900
250 1150 230
Total of Theory & Practicals Incourse 20%
Research Project
100
Total Maximum Marks
1480
* Theory paper of 50 marks has been incorporated in the scheme for Computer and Management Information Systems.
SALIENT FEATURES OF AN INSTITUTE OF HOTEL MANAGEMENT WITH AN INTAKE OF 150 STUDENTS IN 3 YEAR DIPLOMA AND 120 STUDENTS IN DIFFERENT CRAFTS COURSES Intake : 150 in each year of the 3 year Diploma / Degree program and intake of 30 each for any four short courses i.e. Food Production, Food & Beverage Service, Accommodation Operations, Bakery & Confectionery, Front Office Operation, House Keeping, etc.
Total strength of Students
450 students in 3 Year Diploma with 120 students in Craft level courses by using same lab infrastructure at different Timings.
Total strength of Faculty :
32 including Principal and part time faculty for student strength of 570. From 1:16 to 1:18
Faculty to student ratio :
Total land area
Minimum : 5 Acres ;
Desirable : 7 Acres
Note: In metropolitan cities, where land is scarce, the above norm of 5 acres may be reduced as per local constraints, subject to minimum of 2 acres. In such cases, multistorey building with elevators is recommended to offset the land constraint.
Carpet Area of the Institution excluding Hostels and Staff Residence Plinth Area of the Institution excluding Hostels and Staff residences Carpet Area per student
Desirable : 6816 Sq.mt. Minimum : 4292 Sq.mt. Desirable : 9542 Sq.Mt. Minimum : 6009 Sq.Mt. Desirable : 11.96 Sq.mt. Minimum : 7.53 Sq.mt. Desirable : 16.74 Sq.Mt. Minimum : 10.54 Sq.Mt.
: :
Plinth Area per student
Total number of Technical Supporting :
Minimum 12 subject to the condition that one Attendant is available per facility / lab i.e. Kitchens/Restaurants/ Bakery-Confectionery/Housekeeping/Laundry/Stores/ Engineering, when the facility/lab is functioning/ operational.
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Total number of Last Grade and Part-time staff :
14 including LDCs and UDCs to be provided for a total strength of upto 60 persons (academic & supporting staff). Thereafter, for every additional 25 persons, one LDC/UDC may be provided. (10% leave reserve may be provided).
OVERVIEW OF CARPET AREA :
NORMS FOR SPACE: The challenge of allocating space for specific work areas will be to allow enough functional efficiency without excess space to be added on building resulting in higher operating and maintenance costs. Space allowance in relation to investment should be balanced in term of : a) b) c) d) Proposed permanence of the faculty Essentials for operating efficiency Desirable standards in terms of appearance, sanitation and quality training Immediate and future costs, depreciation, upkeep and maintenance.
It is good to block out space allowances according to functions that the facility is to perform and calculate area requirements in terms of : No. of students undergoing training at one time in one lab / class. Amount and size of equipment / furniture to be used. Space needed for supplies (stores). No. of covers for food service at one time (food service area). Suitable traffic area (large in case of training Institute).
Norms for space have been determined based on the functional requirements. To effectively meet such requirements, institutions should comply with the minimum norms prescribed. Provisions less than the minimum would have adverse effects on instructional and administrative functions, amenities and services and other essential co-curricular activities.
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In the planning of new institutions or expansion of existing institutions, the desirable norms should be adopted. This would facilitate marginal adjustments in intake in future and add to flexibility.
General space allocations are given in the following pages based on requirements for a commercial hospitality enterprise with allowance to facilitate quality training.
CLASSIFICATION OF BUILDING AREAS :
Keeping in mind the functional utility, the space requirements in an Institute of Hotel Management are classified into instructional, Administrative amenities and residential area amenities.
Instructional area comprises of class rooms; laboratories for Food Production, Bakers, Restaurant Service, Laundry, Accommodation Operations, Front Office Operations, Computer Lab, Language Lab, Maintenance Workshop, Library, instructional resources centre and examination hall / auditorium. In addition is the Dry Rations Store and the Cold Room.
The Administrative area comprises of the Principals office, PAs room, Administrative Officers office, Administration and Accounts section, Record room etc.
The area for support services include students (boys & girls) lounge and locker room, facility lounge and locker rooms, indoor games hall, bank extension counter, sub-station, generator room and pump house.
The campus facilities include Play Grounds, Official and Residential Car / Scooter / Cycle parking areas, Open Air Theatre and area for future expansion.
Residential areas include staff quarters, students hostels alongwith Wardens residence.
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INSTRUCTIONAL AREA :
The requirements of space for instructional activity of different types-classroom lecture, tutorial, laboratories of the curriculum in terms of the instructional time for each type of instructional activity has to be determined initially.
The number of rooms required for each type of instructional activity is calculated applying the following relationship.
N N
= =
(Ns/Cs) x (H/Hw) x (1/fu), where Number of rooms required for each type (N may be Nc, Nt or Nl depending on type of activity Number of classrooms for lecture Number of rooms for tutorial Number of Laboratories Total number of students in all years / semesters / discipline taking instruction in the specified class size (Cs) Class size Number of hours per week of classroom lecture, tutorial or Practical as the class may be (Hc, Ht, Hd) Number of working hours per week (usually 40 including the lunch service training) Utilisation factor (taken as 0.75- in educational institutions, the maximum attainable utilisation factor can be improved by making use of working time spread over long periods)
Nc Nt Nl Ns
= = = =
Cs H
= =
Hw
Fu
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TOTAL PLINTH AREA OF INSTITUTE BUILDING : Optimum Minimum (In Sq. Ft.)
1. 2. 3.
Teaching Area Support Service Area Administrative Area Total Teaching Area + 40% of the Total
61260 9400 2680 -------73340 29336 --------102676 --------9542 Sq.Mtrs.
35210 8290 2680 -------46180 18472 -------64652 ------6009 Sq.Mtrs.
Total Plinth Area in Sq.Mt.
Note: An attached Hotel located within the premises of Institute could offer an area of over 10,000 Sq.ft. or 990 Sq.Mtrs. for training purposes. These specific areas are denoted by an * in the report. The attached Hotel should be of minimum 3 Star level.
RESIDENTIAL PLINTH AREA : Optimum Minimum (In Sq.Ft.) 1. 2. Principal & Essential Staff Only Hostel for 50% (Boys & Girls) Total Plinth Area = Carpet + 40% Total Residential Area in Sq.Ft. Total Residential Area in Sq.Mt. 15000 24013 -------39013 15000 24013 -------39013
15605 15605 --------------54618 54618 --------------5076 Sq.Mt. 5076 Sq.Mt.
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TEACHING CARPET AREA AT A GLANCE :
Optimum Minimum (In Sq.Ft.)
1. 2. 3.
Teaching Area Support Service Area Administrative Area
61260 9400 2680 -------73340 --------
35210 8290 2680 -------46180 --------
Desirable : 73340 Sq.Ft. Minimum : 46180 Sq.Ft.
= =
6816 Sq.Mtr. 4292 Sq.Mtr.
CARPET AREA (RESIDENTIAL) :
Desirable Minimum (In Sq.Ft.)
1. 2.
Principal and Essential Staff Hostel (Boys & Girls) with common lounge
15000 24013 -------39013 --------
15000 24013 -------39013 --------
Desirable Minimum
: :
39013 Sq.Ft. 39013 Sq.Ft.
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A.
TEACHING AREA : Optimum Minimum (In Sq.Ft.)
1. 2. 3.
FOOD PRODUCTION FOOD & BEVERAGE ACCOMMODATION OPERATION (HOUSEKEEPING) FRONT OFFICE LAB. COMPUTER LABS. AUDIO VISUAL LABS. LIBRARY LANGUAGE LAB. MAINTENANCE ENGINEERING LAB. CLASSROOMS MULTIPURPOSE HALL BOARD CONFERENCE ROOM AUDITORIUM TEACHING AREA TOTAL :
10300 7920 3740
8200 6960 3250
4. 5. 6. 7. 8. 9. 10. 11. 12. 13.
500 1500 900 1600 1200 900 8100 5400 800 18400 --------61260 ---------
500 1500 750 1600 900 750 8100 2700 NA NA --------35210 ---------
Optional Auditorium with 18400 Sq.Ft. Area B. C. D. SUPPORT SERVICES AREA ADMINISTRATIVE AREA RESIDENTIAL AREA : (i) STAFF (Essential) (ii) STUDENTS (Boys & Girls) 15000 24013 15000 24013 9400 2680 8290 2680
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OVER VIEW OF AREA (CARPET AREA) : DESCRIPTION : TEACHING AREA LABORATORIESFOR MINIMUM 30 STUDENTS IN A GROUP I) FOOD PRODUCTION :
PURPOSE : To demonstrate and conduct hands-on training in processing raw material into ready to serve finished dishes, evaluating pre-processing and testing finished dishes. Optimum Minimum (In Sq.Ft.) A. BASIC TRAINING KITCHEN : Area required 60/40 Sq.Ft./ Student * QUANTITY FOOD KITCHEN : Area required 40/30 Sq.Ft./ Student ADVANCE TRAINING KITCHEN : Area required 60/40 Sq.Ft./ Student BAKERY : Area required 60/40 Sq.Ft./ Student *CONFECTIONERY Area required (Group Work) 25 Sq.ft. / Student *LARDER KITCHEN Area required 40 Sq.Ft./ Student DEMONSTRATION KITCHEN Area required (Group Work) 25 Sq.ft. / Student COLD AND DRY FOOD STORES : 01 No. 1800x1 01 No. 1200x1 01 No. 1800x1 01 No. 1800x1 01 No. 750x1 : 01 No. 1200x1 01 No. 750x1 = 750 1000 ------TOTAL AREA REQUIRED FOR FOOD PRODUCTION A+B+C+D+E+F+G+H= 750 1000 ------= 750 750
1800
1200
B.
1200
900
C.
1800
1200
D.
1800
1200
E.
F.
1200
1200
G.
H.
10300 8200 ------------Note : HODs office space and teachers lounge space has already been included in the administrative area.
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II)
FOOD & BEVERAGE :
PURPOSE : To demonstrate and conduct hands-on training in Foods & Beverage Service skills. Optimum Minimum (In Sq.Ft.) a) TRAINING RESTAURANT BASIC FOR 60 COVER Area required 24 Sq.Ft./ Cover (Restaurant may be Partitioned with collapsible partition) Guests, Faculty & 50 3rd year students. Maximum Covers 60x24 Sq.Ft.; Minimum Covers 60x24 Sq.Ft. (More 30 students on waiting quota) b) c) PANTRY Attached * ADVANCE TRAINING RESTAURANT WITH BAR AREA OF 200 Sq.Ft. * AREA REQUIRED FOR 60 COVERS AND PANTRY 1/3 OF DINING AREA * FAST FOOD RESTAURANT-CUM-CANTEEN 16 Sq.Ft. per Cover (Max. 70 Covers) 14 Sq.Ft. per Cover (Min. 50 Covers) also operational at lunch time 50 covers as extension of students dining area STUDENTS / STAFF DINING 15 Sq.Ft. (Max.) } 180 students eating in one batch 12 Sq.Ft. (Min.) } operational two shifts with TOTAL AREA REQUIRED FOR F&B :
1440
1440
480
480
1800+200
1640
600 700
540 700
2700
2160
------7920 ------
------6960 -------
III)
ACCOMMODATION OPERATIONS HOUSE KEEPING :
* LAUNDRY ROOM (30 Sq.Ft./ Student) Maximum 25 Sq.Ft./ Student Min. b) * LINEN ROOM c) H.K.PRACTICAL LAB d) DEMONSTRATION LAB e) GUEST HOUSE / MOCKUP ROOMS TOTAL AREA REQUIRED FOR H.K. TEACHING :
720 200 720 600 1500 -----3740 ------
600 150 600 400 1500 -----3250 ------
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IV)
FRONT OFFICE LAB :
1 No.
FRONT OFFICE CLASS ROOM WITH DESK FOR RECEPTION, INFORMATION&CASHIER RESERVATIONS, PABX, TELEFAX V. COMPUTER LAB (50 Sq.Ft./Student) AND BATCH OF 30 STUDENTS WITH COMPUTER TERMINAL FOR EACH STUDENT AUDIO VISUAL LAB 30 Sq.Ft. / Student or 25 Sq.Ft. LIBRARY AND RESOURCE CENTRE (1500 Sq.Ft. for 500 Students) FOR EVERY ADDITIONAL STUDENT 0.21 Sq.Mtr. LANGUAGE LAB (40 Sq.Ft./ 30 Sq.Ft. per Student (Max/Min) and Batch of 30 Students) MAINTENANCE / ENGINEERING LAB. 30 Sq.Ft./ Student or 25 Sq.Ft.(Min.)
500
500
1500
1500
VI.
900
750
VII.
1600
1600
VIII.
1200
900
IX
900
750
X.
CLASSROOMS : PURPOSE : To lecture, demonstrate, conduct tutorials and evaluations. Minimum 60 students/theory class (desirable 40).
STRENGTH :
NORMS
15-20 Students to a Room : Norm is 1.20 Sq.Mtrs./12.91 Sq.Ft. Say 13 Sq.Ft./ Student. 30-40 Students to a Room : Norm is 1.10 Sq.Mtrs./ Students 11.84 Sq.Ft. =480 50-60 Students to a Room : Norm 1 Sq.Mtr. / Student i.e. 660 Sq.Ft. Optimum Size of the Class Room of 50-60 Students = 12 Sq.Ft. X 60 = 720 Sq.Ft. Minimum Size of the Class Room for 40 Students = 480 Sq.Ft. Say 500 Sq.Ft.
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Optimum a) 8 Classrooms of 700 Sq.Ft. each or 8 Nos. of 500 Sq.Ft. 3 Classrooms of 500 Sq.Ft. each 5600 2500 ------8100 ------
Minimum 5600 2500 ------8100 ------
b)
XI.
EXAMINATION / MULTIPURPOSE HALL Requirement Norms : Capacity Space Requirement : :
02 Nos.
2.5 Sq.Mt. / Student or 26.90 Sq.Ft./student 100 Students 2.5 Sq.Mt. X 100 Students = 250 Sq.Mt. i.e. 2690 Sq.Ft. Say 2700 Sq.Ft. X 2 = 5400 Sq.Ft.
NOTE :
Balance space for other students for exam Shall be met by classroom space. Also that theory exam for all the courses shall not be held in one shift. Minimum Optimum (Two)(In Sq.Ft.) (One) -----------5400 2700 ------------
XII.
AUDITORIUM (Desirable only) : Capacity : 570 Students
Space Required Norms : 3 Sq.Mtrs./ Student thus for 570 Students, Space required will be 1710 Sq.Mtrs. SAY 18400 Sq.Ft. ---------------
XIII.
* CONFERENCE ROOM (Desirable only since Restaurants can be also be used for conferencing purposes) Capacity : 50 Persons
Space Required Norms : 16 Sq.Ft. / Person = 800 Sq.Ft.
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NORMS FOR SUPPORT SERVICES PURPOSE : To provide health care, catering and other commercial services to staff and students. AREA NORMS : Students locker room to be provided for a minimum of 50% total student strength at 10 Sq.Ft. per student optimum and 8 Sq.Ft. per student minimum. Practical staff locker room to be provided for all staff. Optimum (Sq.Ft.) LOCKER ROOM GIRLS (30% OF 570 INTAKE) : 10 Sq.ft. per Student (10x171 Girls) 08 Sq.ft. per Student (08x171 Girls) LOCKER ROOM BOYS (70% OF 570 INTAKE) : 10 Sq.ft. ( 10 x 399) 08 Sq.ft. (08 x 399) PRACTICAL STAFF LOCKER 8 X 50 = 3990 3192 400 ------4960 -----100 400 1000 700 200 -----3300 -----9400 -----400 ------------100 300 1000 700 200 ----------8290 -----1710 1368 Minimum (Sq.Ft.)
DOCTORS ROOM 80 Sq.ft. DRESSING ROOM SUB-STATION * GENERATOR ROOM * PUMP HOUSE
TOTAL SUPPORT AREA
NOTE : The Institute dining hall shall be used for hostel catering services also. Wherever hostels are not in the campus norms of 1.5 Sq.Mt. per student may be adhered to for providing the catering facilities for hostlers i.e. 3066.6 Sq.Ft. for 285 students i.e. 200 boy and 85 girls as per norms.
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ADMINISTRATIVE AREA NORMS
PURPOSE : To provide administrative support to the academic activities of the Institute.
a)
PRINCIPALS OFFICE
30 Sq.Mtr. = 322.8 Sq.Ft. SAY 325 Sq.Ft.
b) P.A. to PRINCIPAL c) ADMN. OFFICER
= 14 Sq.Mtr. SAY 150 Sq.Ft. = 15 Sq.Mtr. / 161.40 Sq.Ft. SAY 160 Sq.Ft.
d) COMMON LOUNGE FOR TEACHERS
300 Sq.Ft. (8.8 Sq.Ft. per Teacher)
Separate Cabin for each H.O.D. at a rate of 100 Sq.Ft. for each H.O.D. Optimum (Sq.Ft.) PRINCIPALS OFFICE P.AS OFFICE ADMINISTRATIVE OFFICERS OFFICE GUEST LOUNGE SEPARATE CABIN FOR EACH HOD 4X100 ADMINISTRATIVE SECTION (HALL) CASHIERS CABIN RECORDS ROOM TELEPHONE OPERATOR ROOM * SECURITY GUARD ROOM * 400 150 150 200 400 600 80 500 100 100 -----2680 -----Minimum (Sq.Ft.) 400 150 150 200 400 600 80 500 100 100 -----2680 ------
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RESIDENTIAL AREA NORMS STAFF RESIDENCES Minimum accommodation that should exist in the Campus or very near the Campus, should be as follows : Principals residence Residences for all Heads of Department Residences for 3 essential staff (caretaker, electricity, driver, water supply) DESIRABLE : Acute problem of scarcity of teaching staff has necessitated many efforts. One such major effort stipulated in the Programme of Action of National Policy is the provision of residential accommodation which would facilitate attracting and retaining of competent personnel. The norm is : a) b) Accommodation for 50%-60% faculty and supporting staff. In highly urbanised and industralised areas, where housing is an acute problem, accommodation could be provided for 100% of faculty and staff.
The provision of housing could be accomplished in the following ways : Constructing houses in the campus and/or Leasing houses in the vicinity and/or Providing liberal house building loans to enable faculty to construct their own houses. Area Norms : 1500 Sq.ft. for Principal 1000 Sq.ft. for Head of Department or equivalent / Hostel Wardens 800 Sq.ft. for Sr.Lecturer, Lecturer or equivalent 800 Sq.ft. for non-teaching/technical supporting staff 500 Sq.ft. for Security and Engineering staff x 1 = Essential 1500 Sq.ft.
4000 Sq.ft.
6400 Sq.ft.
1600 Sq.ft.
1500 Sq.ft. -------------TOTAL ESSENTIAL 15000 Sq.ft. -------------Note: Staff Accommodation can also be outsourced, however, campus should provide accommodation for security and essential services staff.
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STUDENTS RESIDENTIAL AREA
Under phase I, the hostel accommodation is being suggested for 50% of the intake of the 3 year diploma course and 20% of the intake of other courses. Accordingly 70% accommodation is being provided for the boys hostlers and 30% of the accommodation is being provided for the girls hostlers. Provision under Phase II should also kept in mind in case the ratio of boys and girls population changes radically or in case the specific location of the institute does not provide for local availability of the accommodation or transport. In such cases the hostel accommodation should be doubled. Residential Area i) ii) 50% of total students of 3 years (450 students) 20% from craft courses (120 students) Total Intake = = : 225 students 24 students ----249 students -----
Student Hostel Norm : 50% of total intake i.e. 249 students
For Girls 30% of 249 students Area for girls hostel = = 75 girl students 60% triple seater i.e. 45 girls = 15 rooms 40% single seater i.e. 30 girls = 30 rooms
Carpet area for Girls hostel
} }
30 single seater rooms @ 97 Sq.Ft./student = 2910 Sq.Ft. 15 triple seater rooms @ 215.20 Sq.Ft./student = 3228 Sq.Ft.
For Boys Strength = Total girl students = = 249-75 = 174 boys
Area for boys hostel
60% triple seater i.e. 105 boys = 35 rooms 40% single seater i.e. 69 boys = 69 rooms
Carpet area for Boys hostel
} }
69 single seater rooms @ 97 Sq.Ft./student = 6693 Sq.Ft. 35 triple seater rooms @ 215.20 Sq.Ft./student = 7532 Sq.Ft. -------14225. Sq.Ft. -------23
Common Rooms Area for both hostels @ 50% intake 249 seats = 125 hostlers 125 x 16.40 Sq.Ft. Hostel Wardens : 2 x 800 Sq.Ft. = 2050 Sq.Ft. = 1600 Sq.Ft. ------3650 Sq.Ft. -------
Gr. Total = 14225 + 3650 = 17875 Sq.Ft. i.e.
Optimum Girls Hostel Boys Hostel Common Rooms for both Hostels Wardens Residence 6138 Sq.Ft. 14225 Sq.Ft. 2050 Sq.Ft. 1600 Sq.Ft. --------------24013 Sq.Ft. ---------------
Minimum 6138 Sq.Ft. 14225 Sq.Ft. 2050 Sq.Ft. 1600 Sq.Ft. --------------24013 Sq.Ft. ---------------
Note: Under the phase II, there should be a provision for extension of the hostel accommodation for both boys and girls at 100% occupancy rate. Optimum Girls Hostel Boys Hostel Common Rooms for both Hostels Wardens Residence 12276 Sq.Ft. 28450 Sq.Ft. 4100 Sq.Ft. 1600 Sq.Ft. --------------46426 Sq.Ft. --------------Minimum 6138 Sq.Ft. 14225 Sq.Ft. 2050 Sq.Ft. 1600 Sq.Ft. --------------24013 Sq.Ft. ---------------
Note: Hostel accommodation can also be outsourced away from the Institute.
24
NORMS FOR CAMPUS FACILITIES
The teaching, administrative, amenities and residential area are usable (carpet) areas. Provision is to be made for corridors, stairs, entrance, foyer, toilets, stores for cleaners, gardeners and sweepers. An average of 50% of carpet area is suggested for these. Such a provision is not necessary for staff quarters and guest house as the norms suggested for them are in terms of plinth area.
SCOOTER STAND : CAR PARKING CYCLE STAND BUS PARKING BUS GARAGE PLAY GROUND : : : : :
3 Sq.Mtrs./ Scooter 25 Sq.Mtrs./ Car 1.1 Sq.Mtrs./ Cycle 55 Sq.Mtrs./ Bus 60 Sq.Mtrs./ Bus 15000 Sq.Mtrs.
= = = = = =
30 Sq.Ft. (Essential) 250 Sq.Ft. (Essential) 11 Sq.Ft. (Essential) 550 Sq.Ft. (Desirable) 600 Sq.Ft. (Desirable) 150000 Sq.Ft.(Desirable)
25
STAFF NORMS
The staff salaries account for about 60% to 70% of the recurring expenditure of Institute of Hotel Management. The effective and efficient deployment of staff members will improve the quality of instruction and ensure better output, growth and development of the Institutions.
Depending on the nature of the work, the members of the staff are grouped as follows: Director / Principal and Teaching Staff Supporting Staff (skilled & non-skilled) Administrative and Ministerial Staff
NORMS FOR STAFF REQUIREMENTS
While developing the norms for staff requirements, the factors like students intake, disciplines offered, changes in curriculum and teaching methods, contact hours, the types of laboratories and workshops required, development and extra curricular activities involved and staff quality improvement programmes are considered. The non-semester system,
continuous assessment scheme, mid-term, annual evaluation effective subject and project work have increased the work load of the teachers and this fact has also been taken into consideration.
26
STAFF STRUCTURE The faculty consists of the following categories : HODs Senior Lecturers Lecturers Asstt. Lecturers
STRENGTH OF TEACHING STAFF :
The strength of the teaching staff may be worked out on the following basis :
1.
i) ii)
The number of contact hours are taken as 35 clock hours per week. Strength of students is taken as 40-50 lecture/theory classes and 20-30 in tutorial/laboratory/workshop.
The average teaching load of 16-22 Contact hours per week is used as basis for calculating the staff strength. iv) The strength of the teaching staff so worked out would come to a staff students ratio of about 1:16 to 1:18.
27
2.
WORKLOAD DISTRIBUTION :
Teachers will be required to spend 35 clock hours per week in Institutional activities. Total contact hours (teaching load) is worked out considering the curriculum requirements. The work load distribution for all Institutional activities approximately estimates is furnished below:
Sl.No.
Activity
For HODs
For Sr.Lect. For Lect./Asstt.Lect. (Hours per week) 22 22
1. 2.
Contact Hours (teaching load) Preparation, Assessment and Evaluation work Administrative Work Counselling & Guidance Development activities and Community Services/Research & Development
16
05 05 04
07 02 02
08 01 02
3. 4. 5.
05 --35 ---
02 --35 ---
02 --35 ---
3. Sl.No. 1.
STAFF POSITION : Category of Staff Principal Pay Scale (Pre-revised) Rs.12000-375-16500 Rs.14300-400-18300 Rs.10000-325-15200
2.
Dean/Vice Principal (one amongst the HODs on 3 Yrs. of rotation basis) HODs Sr.Lecturers Lecturers Asstt. Lecturers
28
3. 4. 5. 6.
Rs.10000-325-15200 Rs.8000-275-13500 Rs.6500-200-10500 Rs.5000-150-8000
ACADEMIC STAFF ORGANIZATIONAL STRUCTURE FOR 460 INTAKE :
PRINCIPAL / DIRECTOR | | Vice Principal / Dean | - on rotation among HODs | | HODs | | ------------------------------------------------------------------------| | | Sr. Lecturers Lecturers Asstt.Lecturers
However, wherever in any specialization, the teaching hours work out less than 20 teaching hours per week, no regular faculty should be employed and efforts should be made to utilise the services of part time faculty on hourly basis except in the case of engineering subjects where the concerned faculty could also be responsible for the maintenance work of the building and all equipments. Any faculty member who conducts only theory classes should not in any case have a work load of less than 15 teaching hours per week.
Since staff is to be constantly exposed to the operational environment of the industry, 10% extra staff may be provided over and above the total strength so computed.
The HODs on rotation shall function as Training and Placement Officer and Head of Resource Centre where he/she will maintain constant liaison with the industry and oversee the industrial training and placement of students. This should be rotated amongst HODs after every two years.
29
ACADEMIC SUPPORT STAFF
Librarian
01
ADMINISTRATIVE STAFF
Principal P.A. to Principal Accounts & Administrative Officer Accountant Assistant Audio Visual Technician U.D.C./Cashier Store Keeper Computer Operator Stenographer LDCs and Steno Typists Driver/Mechanic
01 01 01 01 01 01 01 01 01 01 04 01
Lab Attendants : i) Food Production ii) House Keeping iii) Food & Beverage Service 04 02 02
Note :
In future Security, Housekeeping and Horticulture staff to be on contract basis.
30
PRINCIPAL
SCALE OF PAY:
Rs.12000-375-16500 (Having intake upto 100) Rs.14300-400-18300) (Having intake upto 120)
AGE
45 55 Years (Relaxable upto upper age limit by a period not exceeding 5 years for SCs and STs, departmental candidates and other categories as specified by Govt. of India from time to time)
QUALIFICATIONS:
Degree from a recognised University with a 3-year

Diploma in Hotel Management awarded by State Board of Technical Education or National Council for Hotel
Management and Catering Technology having Secured IInd Division in both OR Degree in Hotel Management with atleast IInd Division from any recognised University.
EXPERIENCE
Atleast 10 years in an Institute of Hotel Management and Catering Technology in a senior position (not lower than HOD).
DESIRABLE
Teachers Training Diploma; Knowledge of one or more foreign languages; Experience in Administration and Financial Management; Computer Literacy.
31
VICE PRINCIPAL / HEAD OF DEPARTMENT (One HOD shall be designated as Vice Principal on rotational basis and form a part of staff strength. HOD will be entitled to special pay as per rules. HOD shall function rotational basis for a maximum period of 2 years)
SCALE OF PAY
Rs.10000-325-15200
AGE
40 50 Years (Relaxable by 5 years in upper age limit for SCs and STs, departmental candidates and other categories as specified by Govt. of India from time to time)
QUALIFICATION
Graduate from a recognised University with 3-year Diploma in Hotel Management awarded by State Board of Technical Education or National Council for Hotel Management and Catering Technology having secured high IInd division in both. OR Degree in Hotel Management from any recognised University with IInd Division.
EXPERIENCE
Atleast 7 years in an Institute of Hotel Management and Catering Technology in a senior position (not less than Lecturer) or in a hotel of which 7 years should be as Head of Department or Manager of a profit centre of 3 star and above category Hotel.
DESIRABLE
Teachers Training Diploma; Knowledge of one or More foreign languages; Experience in Administration and Financial Management; Computer Literacy. Post Graduate Degree / Post Diploma in Hotel Management.
32
SENIOR LECTURER cum SENIOR INSTRUCTOR
SCALE OF PAY
Rs.8000-275-13500
AGE
QUALIFICATION
3-Year Diploma in Hotel Management awarded by State Board of Technical Education or National Council for Hotel Management and Catering Technology having secured high IInd Division. OR Degree in Hotel Management from any recognised University with atleast IInd Division. OR Post Graduate Degree in subject specific to the post.
EXPERIENCE
For Selection by Promotion: Five years experience in the scale of Lecturer For Direct Recruitment : Atleast 8 years teaching in recognised Institute or Supervisory experience in Hotel Industry (3-star and above)
DESIRABLE
Teachers Training Degree or Diploma; Post Diploma in Specialised Hotel Management; Computer Literacy. Post Degree qualification in the subject specific for the post.
33
LECTURER cum INSTRUCTOR
SCALE OF PAY
Rs.6500-200-10500
AGE
QUALIFICATION
3-Year diploma in Hotel Management awarded by State Board of Technical Education or National Council for Hotel Management and Catering Technology having secured IInd Division. OR Degree in Hotel Management from any recognised University. OR Post Graduate Degree in the subject specific to the post.
EXPERIENCE
For Selection by Promotion: 5 Years experience in the scale of Asstt. Lecturer Cum Asstt. Instructor. For Direct Recruitment: Atleast 5 years teaching and or supervisory experience in a Govt. recognised educational Institution or Hotel Industry in 3-star or above.
DESIRABLE
Teachers Training Diploma; Post Diploma in Specialised Hotel Management; Computer Literacy. Post Degree qualification in the subject specific for the post.
34
ASSISTANT LECTURER cum ASSISTANT INSTRUCTOR
SCALE OF PAY
Rs.5000-150-8000
AGE
QUALIFICATION
3 year Diploma in Hotel Management awarded by State Board of Technical Education or National Council for Hotel Management & Catering Technology having secured Iind Division. OR Degree in Hotel Management from any recognised University with atleast IInd Division. OR Post Graduate Degree in the subject specific to the post.
EXPERIENCE
Atleast 2 years practical experience in Hotel industry In 3-star or above category.
DESIRABLE
Knowledge of Computers.
35
SUPPORTING NON-ACADEMIC STAFF :
Name of Post Scale of Pay
: :
Accounts cum Administrative Officer Rs.8000-275-13500
Method of Recruitment
Promotion from the common cadre of Accountants and PAs in IHMs with 12 years regular service failing which by transfer on deputation of officers holding analogous posts in the offices under C&AG/CGA failing which by Direct Recruitment. : Selection
Whether post is selection or Non selection
Essential Qualification : Educational and other qualifications and experience required for direct recruits : Graduate with 8 years experience in administration and accounts in recognised Hotel Management Institute of not less than diploma leve. Desirable : Post Graduate Degree in Law Commerce, ICWA. Knowledge of Computers.
Age limit for direct recruits
40-45 years (Relaxable by 5 years in upper age limit in case of SCs/STs, OBCs and departmental candidates and other categories as specified by Govt. of India from time to time. For Age : No. For educational qualification : Yes
Whether age limits, qualifications etc. applicable to promotees
Appointing Authority for the post
Central Government
36
Name
Accountant
Scale of Pay
Rs.5500-175-9000
Promotion from PAs/UDCs with minimum of 8 years regular service in the grade failing which by transfer deputation of persons holding analogous posts in offices under C&AG/CGA or by direct recruitment.
Whether post is Selection Or Non Selection
Selection
Educational and other qualiFications and experience Required for direct recruits :
Graduate in Commerce with 5 years experience in commercial or educational institutions or Government office or SAS Accountant with 2 years experience in establishment matters. Desirable : Knowledge of Computers.
25-35 years (Relaxable by 5 years in upper age limit in case of SCs/STs, OBCs and departmental candidates and other categories as specified by Govt. of Inida from time to time.
Whether age limits, qualifiCations etc. applicable to Promotees
Age limit : No Educational Qualifications : Yes. :
Appointing Authority for the Post :
Board of Governors.
37
Name of Post
P.A. to Principal
Scale of Pay
Rs.4500-125-7000
By promotion from UDCs/Stenographer with minimum of 8 years regular service in the grade failing which by direct recruitment.
Whether post is Selection or Non Selection :
Essential Qualifications: Graduate with speed of 120 and 40 w.p.m. in Shorthand and Typewriting with atleast 3 years experience in administrative and accounts matters. Desirable: Knowledge of Computers.
Age limits for direct recruits :
25-30 years (Relaxable by 5 years in upper age limit in case of SCs/STs, OBCs and departmental candidates and other categories as specified by Govt. of India from time to time.
Age limit : No Educational Qualifications : Yes :
Board of Governors :
38
Name of Post
Stenographer
Scale of Pay
Rs.4000-100-6000
By promoting from the grade of LDCs having 8 years regular service in the grade having minimum speed of 80 and 40 w.p.m. in English Shorthand and Typing failing which by direct recruitment.
Whether post is Selection or Non Selection
N.A. :
Educational and other qualifications and experience required for direct recruits
Essential: Metric/Higher Secondary with minimum speed of 80 and 40 w.p.m. in English Shorthand and Typing respectively with 3 years administrative and accounts experience. Desirable: Certificate Course in Computers.
Age limit : No Educational Qualifications : Yes :
Secretary / Principal :
39
Name of Post
Driver-cum-Mechanic
Scale of Pay
Rs.3050-75-3950-80-4590
By selection from Group D staff failing which by direct recruitment. Employees selected from Group D staff would be treated to have been promoted.
Non-Selection :
Educational and other qualifications and experience required for direct recruits
Middle pass with driving licence for cars and trucks and 3 years experience in driving and maintenance/ repairing of similar vehicles.
Age limits for direct recruits
Age limit : No Educational Qualification : Yes :
Appointing Authority for the Post :
Secretary / Principal
40
Name of Post
UDC (Stores/Cash/Estt./Employees to be posted on rotational basis for a maximum of 3 years)
Scale of Pay
Rs.4000-100-6000
By promotion from the grade of LDC of persons having 8 years regular service in the grade failing which by direct recruitment.
N.A.
Educational and other qualifications and experience required for direct recruits :
Essential: Graduate with atleast 3 years experience in administrative and accounts matters. Desirable: Certificate course in Computers.
Age limit : No Educational Qualification Yes :
Secretary / Principal :
41
Name of Post
LDC (Stores/Cash/Estt./Employees to be posted on rotational basis for a maximum period of 5 years) Rs.3050-75-3950-80-4590 Direct Recruitment (10% of post would be earmarked for employees in Group D posts subject to fulfilment of educational qualifications etc. prescribed for direct recruits.
Scale of Pay Method of Recruitment
: :
Whether post is Selection or Non-Selection
No applicable
Educational and other Qualifications and experience required for direct recruits :
Essential 10+2 or Higher Secondary School, passing typing of 40 w.p.m. Desirable 1 year experience in Computer applications.
Age limit for direct recruits :
21-28 years (Relaxable by 5 years in upper age limit in case of SC/STs, OBCs and departmental candidates and other categories as specified by Govt. of India from time to time)
Whether age limit, qualification etc. applicable to promotees
Not applicable
Appointing authority for the post
Secretary/Principal
42
Name of Post
Peon / Attendant
Scale of Pay
Rs.2550-55-2660-3200
Direct Recruitment
Selection
Educational and other qualifications and experience required for direct recruits :
Middle Standard Desirable: Experience of one year
Not applicable
43
Name of Post
Librarian
Scale of Pay
Rs.4000-100-6000
By Promotion from Assistant Librarian with a minimum service of 8 years in grade failing which by direct recruitment.
Selection
Educational and other Qualifications and experience required for direct recruits
Essential: Graduate with Diploma in Library Science and 3 years experience of working in a Library. : Desirable: Certificate course in Computers.
Age limits for direct recruits
Age Limit : No Educational Qualification : Yes :
44
BASIC TRAINING KITCHEN
Total area required : No. of Kitchen : Area per student : No.of students per lab : No.of faculty per lab : Sl.No. Name of the Item
Desirable 1800 Sq.Ft. 01 60 Sq.Ft. 30 01
Min.
1200 Sq.Ft. 01 40 Sq.Ft. 30 01 Quantity
Equipment per student : 1. Work table 100x50x85 cm with overhead shelves with S.S. drawer 1 under shelf at 15 cm ground clearance Cooking range 4 burners LP with oven and grill Sink with DB 1 No.
2. 3.
1 No. 1 No.
Table Equipment per table : 1. 2. 3. 4. 5. 6. 7. 8. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. Meat knife } Fillet knife } Chefs kit to be procured Paring knife } by student. Scooper } Peeler } Grater Small whisk Beater Round spoon (L) Flat spoon Slicer Perforated round spoon (frying spoon) Strainer S.S. Rolling pin (wooden) Chopping board (wooden) Tongs Palate knife (small) Steak hammer Wooden Spoon Measuring jug (1/2 Ltr) Enamel Egg Slicer Piping bag/nozzle Lime squeezer Potato masher SS } } } } } } } } } } } } } } } } } } } } } } }
1 No.
2 Nos.
1 No.
45
Pots and Pans per work table : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. Brass degchi with lid 12 dia Brass degchi with lid 10 dia Brass degchi with lid 08 dia S.S. degchi with copper bottom 12 S.S. degchi with copper bottom 10 S.S. degchi with copper bottom - 08 Brass thali 16 dia Sauce pans 08 dia brass Frying pans 10 dia MS Saute pans 08 dia MS Omelette pan 08 dia Copper Braising pan with lid Copper Thava with handle Collander SS 08 base Pie dish Aluminium } } } } } } } } } } } } }
1 No.
2 Nos.
1 No.
2 Nos.
Common Equipment : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Traulson 1400 ltrs. Large demonstration table (10x3 ft.) Salamander Convection oven (H.D) Griddle Hand blender Weighing machine (Braun) 2 Kg. Stock pot (20 Ltrs.) SS with handle Soup laddle SS Oven tray SS with collar Baking trays GI Butchers block Meat thermometer Conical strainer SS } } } }
1 No.
4 Nos. 4 Nos. 1 No. 2 No. 6 Nos. 24 Nos. 24 Nos. 4 Nos. 1 No. 1 No.
46
QUANTITY FOOD KITCHEN Total area required Area per student No.of students Faculty required Sl.No. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. : : : : Desirable 1200 Sq.Ft. 40 Sq.Ft. 30 01 Min. 900 Sq.Ft. 30 Sq.Ft. 30 01 Quantity } } } } } } } } } } }
Name of the Item High pressure/Low pressure burner cooking range (one with 4 LP Burners and one with 4 HP Burners) Deep fat fryer (2 comp.) (15 Ltrs.) Electric/Gas operated Bratt pan 80 Ltrs. Steamer (Combi) Bulk cooker 80 Ltrs. (Tilting type) Electric/Gas operated Wet grinder 10 Ltrs. Potato peeler (heavy duty) Food Processor (with 6 attachments) Meat mincer (heavy duty) Griddle plate with Chappathi puffer Stock burners Convection oven Sink with drain board Work table with shelves and lockable sliding door Walk in cooler cum freezer 1400 Ltrs. Insecticutter High pressure jet spray } Weighing machine 10 Kg.(Avery) } Tandoor (large) Gas } Butchers block Waste boiler Busing trolley Slotted angle racks Pot wash area 3x4 with hot & cold tap attachment Perforated spoon (wire mesh type) Barbeque Sigri Morter and Pestle Potato masher Egg slicer Dosa Tawa Idly Steamer Gas Tandoor Small Moulds (Assorted) Lemon Squeezer Non Stick Pan Wooden Spatula
1 No.
2 Nos. 1 No. 4 Nos. 4 Nos. 1 No. 3 Nos. 1 No. 3 Nos. 1 No. 1 No. As required -do4 Nos. 1 No. 3 Nos. 15 Nos. 15 Nos. 3 Nos. 2 Nos. 12 Nos. 6 Nos. 6 Nos. 15 Nos.
47
Sl.No.
Name of the Item
Quantity
LIGHT EQUIPMENT : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. Brass degchi 15 dia Brass degchi 20 dia Aluminium degchi (thick bottom) 18 dia Aluminium degchi (thick bottom) 20 dia Aluminium degchi (thick bottom) 24 dia Aluminium degchi (thick bottom) 28 dia Kadai 18 dia MS Kadai 24 dia MS Kadai 26 dia MS Khurpi 24 length including handle MS Khurpi 42 length MS Laddles (small) Brass Laddles (medium) Brass Laddles (large) Brass Perforated spoons 5 dia MS Perforated spoons 7 dia MS Perforated spoons 9 dia MS Collander (large SS) Collender (small SS) SS Trays 20x12x4 Stock pot (medium) Hindalium 14 dia Stock pot (large) Hindalium 20 dia Knives all purpose Cleavers SS Grater SS Chopping Board wooden SS Masala Containers Tongs MS Tandoor skewers MS Baloon whisk SS Meat thermometer Sugar thermometer Roasting tray MS large } Parats Brass 24 dia } Parats Brass 20 dia } Plastic storage trays (L) Racks (slotted angle) SS 8 Nos. } } } }
6 Nos. 3 Nos. 4 Nos. 3 Nos. 4 Nos.
} } } } } } } }
6 Nos.
3 Nos. 3 Nos. 18 Nos. 3 Nos. 3 Nos. 24 Nos. 6 Nos. 12 Nos. 10 Nos. 36 Nos. 4 Nos. 30 Nos. 1 No. 1 No. 3 Nos. 2 Nos. 10 Nos. 3 Nos.
48
A COMPREHENSIVE LIST OF STANDARDISED EQUIPMENT FOR FOOD PRODUCTION LABS ADVANCE TRAINING KITCHEN Overall size including cooking area : No. of Students : Faculty required : Requirement per two students : Sl.No. 1. 2. 3. 4. 5. 6. Name of the Item Work table 90x60x85 cm height, with one under shelf and lockable draw Gas cooking range (with 3 LP and 1 HP Burner) Table equipment Utensils Sink with DB Common equipment Quantity attached to a speciality restaurant functional Desirable 1800 Sq.Ft. Min. 1200 Sq.Ft. 60 (2 students per work table) 01
1 No. 1 No. As per list -do1 No. As per list
Table Equipment (each) : 1. Meat knife } 2. Fillet knife } 3. Paring knife } 4. Chinese Chopper } 5. Scooper (parisienne) } 6. Peeler } 7. Beater } 8. Grater } 9. Small whisk } 10. Round spoon 11. Flat spoon 12. Slicer 13. Perforated round spoon (frying spoon) 14. Strainer S.S. 15. Rolling pin (wooden) 16. Chopping board (wooden) 17. Tongs 18. Palate knife (small) 19. Steak hammer 20. Roasting fork 21. Wooden spoon 22. Measuring jug ( Ltr.) 23. Conical strainer SS } 24. Egg slicer } 25. Piping bag/nozzle }
49
1 No.
2 Nos. } } } } } } } } } } } }
1 No.
1 No.
26. 27. 28. 29. 30. 31.
Lime squeezer Potato masher SS Tray (18x12x2) Scissor Mortar & Pestle (small) Brush for basting
} } 24 Nos. 3 Nos. 3 Nos. 6 Nos.
Pots and Pans per work table : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. Brass degchi with lid 12 dia Brass degchi with lid 10 dia Brass degchi with lid 08 dia SS degchi with copper bottom 12 SS degchi with copper bottom 10 SS degchi with copper bottom 08 Brass thali dia 16 and 12 base Sauce pans Brass 8 dia Frying pans 08 dia MS Saute pans 10 dia MS Omelette pan 08 dia copper Braising pan with lid copper Thava with handle Collander SS 08 base Moulds (different types) Barquette, Tartlette, Flat Jelly, Muffin, Sacarin, Baba Pie dish Aluminium Small Karai } } } } } } } } } } } } } } } }
1 No.
2 Nos. 10 Nos.
Crockery and Cutlery : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Large plate Half plate Side plate Soup plate Soup cup Salad bowl Salad dish Katori SS Glass bowl 2 Ltr. Dessert spoon Tea spoon Dessert fork Large fork Large spoon } } } } } } } } } } } } } }
As per requirement
50
Common Equipment : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. Traulsen 1400 Ltrs. Bratt pan 80 Ltrs. Deep fat fryer 2 copt (05 Ltrs. Each) Pasta machine Food processor Potato peeler Dough mixer Large demonstration table Salamander Convection oven Bone saw Griddle Asia kitchen machine Hand blender Weighing machine (Braun) Electronic Colander Stock pot (30 Ltrs.) Stock pot (20 Ltrs.) Soup laddles Oven tray SS with collar } Baking trays GI } Eight slices toaster } Microwave oven Combi steamer Butchers block Vacumizer } Cook chill holder/Blast freezer } Tandoor Medium Gas } Barbeque GI with 8 seekhs } Meat thermometer } Insecticutor Mixer cum Grinder Inframatic Griller Racks Wooden Spatula Casserole Fish Poaching } } } } } } } } } } } }
1 No.
4 Nos. 4 Nos. 1 No. 1 No. 2 Nos. 2 Nos. 6 Nos. 24 Nos. 1 No. 1 No. 4 Nos.
1 No.
3 Nos. 1 No. 1 No. 6 Nos. 12 Nos. 12 Nos. 3 Nos.
51
Party/Bulk Cooking area : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Bulk cooking range 3x6 ft. with 3 HP T65 Burners Chinese cooking range (3 burners) Work table 8x5 ft. with shelves below Sink with work table Sink with DB Stock pot burners Wet grinder with coconut scraper (5 Ltrs.) Bratt pan (80 Ltrs.) Deep fat fryer (2 compt. 10 ltrs. Each) Rice cooker (80 Ltrs.) Salamander } } } } } } } } } }
1 No.
2 Nos.
1 No.
Pantry : (Attached with Advance Training Restaurant) 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Ice cube machine Refrigerated (S/w counter) Coffee machine Tea maker Gas range (3 ft.x 3ft.) with 2 LP, 2 HP burners Griddle plate / Dosa plate Water boiler Elec. (10 ltrs.) Juice machine Salamander Toaster Ice Cream freezer Water cooler Food Processor storage facility to be provided Cutlery Rack + Soil table } } } } } } } } } } } } }
1 No.
1+1
Dispense Counter : 1. 2. Hot Case, Basin Marie Cold Counter Overhead shelves with heating facility, tray slide Plate warmer and dispenser } } }
1 No.
Wash up : 1. 2. 3. 4. Dish washer (170 plates/hour) 3 KW with rinser & steriliser Glass washer Waste disposal machine Storage racks SS slotted angle } } }
1 No. 2 Nos.
52
BAKERY Total area required : Desirable 1800 Sq.Ft. Area per student : 60 Sq.Ft. No.of students per lab : 30 (2 per table) No. of faculty : 01 Main practical area : 1000 Sq.Ft. Area for common equipment: 440 Sq.Ft. Sl.No. Name of the Item Min. 1200 Sq.Ft. 40 Sq.Ft. 24 01 900 Sq.ft. 300 Sq.Ft. Quantity
Equipment required/student per table : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. Work table (wooden, box type with marble top) 3x3 ft. SS bowl (small) 8 dia SS bowl (large) 12 dia SS Parats 18 dia SS Mug Rolling pin wooden Egg beater Wooden spoon Plastic scraper Table spoon SS Fork SS Measuring Jug Enamel SS Tea Spoon Measuring spoon set SS Sink with drain board SS degchi with flat bottom 12 dia Wire Whisk Comb for decoration SS strainer SS sieve (full set) Piping bag with nozzle } } } } } } } } } } } } } } } } } }
1 No.
2 Nos. 1 No. 2 Nos.
1 No.
1 Set
Common equipment / lab : HD Convection oven 3 decks Prooving cabinet Dough mixer Bread slicing machine with wrapper Refrigerated marble top pastry table Refrigerator 300 Ltrs. Cooking range 4 burners LP Cooling racks trolley } } } } } } }
1 No.
2 No.
53
Common equipment Light : 1. 2. 3. Baking trays large 22x14 MS Baking trays small 11x6 MS Bread tins (400 gms) Cake tins round various size : 7 dia 9 dia 11 dia Underlining tray Cake tin Rectangular : 5x5 7x7 9x9 11x11 14x 14 Barquette mould 3 length Small whisk SS Tartlet mould Aluminium } Savarin mould Aluminium } Muffin trays Aluminium } Brioche mould Aluminium } Fancy mould assorted Doughnut cutter SS Vol-au-vent cutter Quiche mould Chocolate mould assorted Egg Slicer } Lemon squeezer } Can opener Heavy duty } Small brass kadai 6 dia } Precision scale electronic Round laddle SS Grater } Saute pan (small) Brass } Saute pan (medium) Brass } SS Measuring jug } Knives all purpose Croquenmouche cone Large cast iron halwai kadai Jellebi thawa Large frying spoon Long handled wooden spoon Large low level cooking stove } } } } } } } } } } }
30 Nos.
4. 5.
6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33.
10 Nos. 10 Nos. 10 Nos. 30 Nos. 1 No.
30 Nos. 10 Nos. 6 Nos. 6 Nos. 30 Nos. 10 Nos.
6 Nos. 3 Nos. 10 Nos.
6 Nos. 10 Nos. 6 Nos. 2 Nos. 2 Nos. 12 Nos. 12 Nos. 2 Nos.
54
CONFECTIONERY
Total space required Area for two students per table No. of students / lab Faculty required No. of Tables steel top Sl.No. Name of the Item
: : : : :
750 Sq.Ft. 25 Sq.Ft. 30 (02 per table) 01 15 Nos. Quantity
Equipment required per each table (2 students) : SS bowl (small) 8 dia } SS bowl (large) 12 dia } SS Parats 16 dia } SS Mug } Rolling pin wooden Egg beater Plastic scraper SS measuring jug Table spoon SS Fork SS Measuring spoon set Wire whisk SS degchi with flat bottom 12 dia Piping bag with nozzle SS strainer } SS seive } Chopping board wooden } Cake stand } Parisienne scoop } Lemon Groover } Knife all purpose } Palate knife } Wooden spoon Jelly mould aluminium Mould Savarin Aluminium Easter egg moulds } Lemon squeezer } Tin opener Heavy duty } Round laddle large SS } Grater } Wooden spatula }
2 Nos.
1 No. 1 No. 2 Nos. 1 No. 2 Nos. 2 Nos. 1 No. 1 No. 2 Nos. 1 Set
1 No.
2 Nos. 2 Nos. 2 Nos.
1 No.
55
Common Equipment : Ice cream / sorbet machine Refrigerated counter Fat thermometer } Sugar meter } Saccaro meter } Electric cream whipper Traulsen 1400 ltrs. Sugar pulveriser Mixie Cooking range with 4 burners (LP) Convection oven Proving chamber Cooling rack Dough mixer 1 No. 1 No. 2 Nos. } } } } } } } } }
1 No.
56
LARDER
Total space required Seating arrangement in theatre style Area per student No. of Instructor
: : : :
1200 Sq.Ft. 30 students 40 Sq.ft. 01
Sl.No.
Name of the Item
Quantity
Common equipment : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. Walk in cooler and freezer (5000 Ltrs.) Sinks with DB } Thawing tub } Work table } Demonstration table Meat saw electric Electric blender Meat mincer/cutter Vegetable slicer Refrigerated salad counter dressing counter and bain marie Ice cube machine Food storage cabinet Special equipment cabinet Ice Bain marie Steamer Gas range with overhead hoods 4 burner LP Overhead shelving Egg slicer Pot washing sinc Force meat filler for sausages Carcass hanger Vacumiser Weighing scale electronic 1 No. 2 Nos. } } } } } } } } } } } } } } } } } }
1 No.
2 Nos.
1 No. 2 Nos.
1 No.
Light equipment : Boning knife French knife Fillet knife Paring knife Garnishing knife Carving knife Fruit knife } } } } } } }
1 No.
57
Citrous fruit knife Sharpening grinds hollow, rol, flat, concave Butter curler Metal cutter Can and wine opener Aspic cutters Egg slicer Mandoline Mould various shapes & sizes Parisienne scoops 4 sizes Piping bag with nozzle Patty pan Pastry brush Spatula SS Tweezer Peeler Grater SS Vegetable scorer Ice pick Ice crusher Concentric circle cutter Chinese flower cutter Chinese cleaver Chinese sculpting tools Bamboo skewers Grape scissors Scissors Needle nose plier Pate mould aluminium Terrine mould aluminium Food mirror (various sizes) Rolling pin wooden SS degchi 12 dia SS degchi 10 dia Fish poacher
} } } } } } } } } } } } } } } } } } } } } } } } } } } } } } }
1 No.
2 Nos.
1 No.
2 Nos.
1 No.
10 Nos. 1 No. 2 Nos.
58
DEMONSTRATION KITCHEN
Total space required No. of students Area per student No. of Instructor
: : : :
750 Sq.Ft. 50 students 15 Sq.ft. 01
Sl.No. Equipment :
Name of the Item
Quantity
Heinged Mirror Demonstration working table Two sinks with drain board Cooking range 4 burner with oven Salamander Basin marie with hot case Refrigerator Racks/micro wave oven Geyzer Griddle plate Deep fet frayer (electric) Tools : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. Degchis assorted - 8, 12, 14 Karai (Big & Small) Sauce pan Frying pan Non sticking pan Thalis (steel) Trays (steel) Rolling pan Fish slicer Flat spoon Conical strainer SS Round spoon Peeler Knives (set) Grater Potato mesher Wooden spoons Roasting fork Carving knife Carving fork
} } } } } } } } } } }
1 No. each
} } } } } } } } } } } } } } } } } } } }
As per requirement
59
21. 22. 23.
White chopping board Soup strainer (mesh wire) Mugs SS
} } }
As per requirement
Presentation equipment and tools : Display mirrors Platters Entree dishes Dessert salvan Porcelin, glass and wooden bowls, assorted } } } } }
As per requirement
----------------------------------------------------------------------------------------------------------------
60
COMPREHENSIVE LIST OF STANDARD EQUIPMENT FOR GENERAL STORES OVERALL SIZE Sl.No. Furniture : Steel cup board Filing cabinet 4 drawer Store keeper table Chair Issue counter with under shelves File rack Slotted angle racks wooden pallete Computer table } Printer table } Receiving platform } Aluminium platform } Equipment : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. Platforms scale 300 Kg. } Weighing scale 10 kg. } Electronic scale } Storage bins Onion potato storage bin Plastic containers Waste bin } Sink with DB } Exhaust fan } Trolley light weight } Aluminium ladder with 4 step} Wooden block } 1 No. 1 No. 2 Nos. 2Nos. 1 No. 1 No. 5 Nos. 11 Nos. 1 No. Name of the Item : 1000 Sq.Ft. Quantity
1 No. 20 Nos. 1 No. As per requirement
1 No.
Storage equipment : walk in deep freezer 5000 Ltrs. Walk in cooler 7000 Ltrs. Aluminium trays for storage of meat in freezer Plastic crates Ladder (metal) 1 No. 1 No. As per requirement -do-do-
61
EQUIPMENT LIST
Department
F & B Service
(The list is exhaustive to ensure that no equipment is left out. The essentiality and number of equipment may be reviewed later). The Committee feels that every Institute should have a minimum of 2 F&B Service labs one may be used as Basic Training Restaurant with extensive use for training the basics of F&B Service, with standard equipment and totally functional in nature and the other may be used as Advanced Training Restaurant where actual food service takes place and if viable may be used for commercial activity such as OPCs, Speciality Restaurant etc. BASIC TRAINING RESTAURANT : Overall Size : Max. 1440 Sq.Ft. + 480 Sq.Ft. for pantry. Min. 1440 Sq.Ft. + 400 Sq.Ft. for pantry.
(The restaurant is proposed to have a 60 covers having 15 tables. The restaurant should have partitioning facility) No. of Students Faculty required : : 30 01
Sl.No.
Name of the Item
Quantity
FURNITURE : 1. 2. 3. 4. Table (wooden 3x3x2 H) Instructors Table Chairs (dining) wooden upholstered Side Boards 4x1.5x48 H White Boards 5x3 15 Nos. 1 No. 60+5 extra 8 Nos. 1 No.
LINEN : Table cloth Baize cloth Napkins Runners for sideboard (optional) } } } }
As per Requirement
62
Sl.No.
Name of the Item
Quantity
CUTLERY (STAINLESS STEEL) : Small knife Large knife Large fork Large spoons Dessert spoons Dessert fork Fish knife Fish fork Soup spoons Butter knife Tea spoons Coffee spoons Ice cream spoons Fruit knife Fruit fork Pastry fork Steak knives Jam spoon Service spoon Service fork CROCKERY : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Large plates (full plates) 10 Half plates 9 B&B plates Soup cups with saucers Show plate (can be 11 submitted with EPNS) Cereal bowl 5 dia Breakfast cups/saucers 8 floz Tea cups/saucers 6 floz Demitasse/saucers 3 floz Consomme cups/saucers 8 floz Egg cups Ash trays Budvases Cruet sets } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } }
As per requirement
As per requirement
63
Sl.No.
Name of the Item
Quantity
HOLLOW WARE 7 FLATWARE (Stainless Steel) : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. Wager jugs Tea pot (2 portions) Tea pot (4 portions) Milk pot Hot water jugs Coffee pots (2 portions) Coffee pots (4 portions) Creamer Sugar bowls Butter dishes Ice creams cups Finger bowls Menu stands Sauce boats with ladles Tea strainer/slop basin Ash trays Straw holder Toothpick holder Candle holder Entre dishes single compt. (2 portions) Entre dishes single compt. (2 portions) Entre dishes single compt. (2 portions) Entre dishes double compt. (4 portions) Platter 2 portions (oval) Platter 4 portions (oval) Platter small (round) Platter medium (round) Restaurant trays (small) Restaurant trays (medium) Sugar tongs Ice bucket Ice tongs Toast racks Chill cups with stands Restaurant salvers Mustard spoons Food covers 18 Nos. 09 Nos. 09 Nos. 18 Nos. 18 Nos. 03 Nos. 03 Nos. 06 Nos. 18 Nos. 18 Nos. 72 Nos. 72 Nos. } } } } } } } } } } } } } (12 small & 6 large)
18 Nos.
} } } }
12 Nos.
18 Nos. 08 Nos. 08 Nos. 12 Nos. } } } 18 Nos. 36 Nos.
64
Sl.No.
Name of the Item
Quantity
GLASSWARE : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. Water tumbler (high ball) Water goblets Juice glasses / pony tumblers Tom collins Jam & mustard pots / chutney bowls Glass bowls Beer goblets Draught beer glass White wine glass Red wine glass Parisian goblets } Claret glass } Sherry elgin } Sherry copita } Port wine glass } Hock glasses } Moselle glass } Champagne tulip } Champagne flute } Champagne saucer Cocktail glass } Brandy balloon } Liqueur glass (straight) } Liqueur glass (standard) } Old fashioned } On the rocks glass } Roly poly } Parfait glass } Decanter Coffee caraffee Martini glass Sour glass } } } } } } } } } }
As pre requirement
12 Nos.
24 Nos.
12 Nos.
3 Nos. 6 Nos. 12 Nos. 6 Nos.
SPECIAL EQUIPMENTS : 1. 2. 3. 4. 5. 6. 7. Soup tureens (single portion) Horsdoeuvre tray Wine bucket stand Pastry tongs Nut cracker Gateaux slicer Pepper mill 2 Nos. 2 Nos. 6 Nos. 6 Nos. 2 Nos. 6 Nos. 6 Nos.
65
Sl.No. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. 51.
Name of the Item Nutmeg grater Cigar cutter Cocktail shaker Hawthrone straner Bar spoon Ice picks Peg measure Optic measure Check-flow pourer Push up measure pourer Ice cream scoop Bottle stand Wine rack Hydrometer Avocado dish Asparagus plate Asparagus tongs Egg dish (round ear) } Fish dish (oval eared) } Oyster dish/plate } Oyster fork } Snail dish } Snail fork } Snail tong } Parfait spoon } Salad dish } Cheese knife } Grape fruit knife } Grape fruit spoon } Lobster cracker } Lobster pick } Corn on the cob holder Grape scissors Caviar knife Fondue fork/dish Carving set Cheese board Skewers (stainless steel with wooden handle) Oil & vinegar cruet Sugar dredger EPNS Rechaud battery Fruit basket Gateaux stand Chopping board
Quantity 2 Nos. 2 Nos. 4 Nos 2 Nos. 2 Nos. 2 Nos. 2 Nos. 2 Nos. 2 Nos. 2 Nos. 6 Nos. 2 Nos. 1 No. 1 No. 6 Nos. 6 Nos. 2 Nos.
6 Nos.
2 Nos.
6 Nos. 2 Nos. 2 Nos. 6 Nos. 2 Nos. 2 Nos. 12 Nos. 6 Nos. 2 Nos. 1 No. 6 Nos. 2 Nos. 6 Nos.
66
Sl.No. 52. 53. 54. 55. 56. 57. 58. 59. 60. 61. 62. 63. 64. 65. 66.
Name of the Item Table numbers Waiters friend SS Angelss wings Crown cap opener Can opener Wine craddle Ice shaver Broken cork extractor Corking machine Citrus squeezer SS Funnel SS Bar mixing glass SS Swizzle stick Muddler Cocktail sticks
Quantity 18 Nos. 36 Nos. 6 Nos. 36 Nos. 6 Nos. 34 Nos. 2 Nos. 2 Nos. 1 No. 6 Nos. 2 Nos. 2 Nos. 24 Nos. 2 Nos. 24 Nos.
67
A COMPREHENSIVE STATEMENT FOR ADVANCE TRAINING RESTAURANT
Overall size
Desirable : 1800 + 200 Sq.Ft. for Bar + 540 Sq.Ft. for Pantry. Minimum : 1640 Sq.Ft.
(Cumulative speciality type restaurant having partitioning facility desirable double partition) No. of Covers No. of Students Faculty required : : : 60 30 01
-----------------------------------------------------------------------------------------------------------Sl.No. Name of the Item Quantity -----------------------------------------------------------------------------------------------------------FURNITURE : 1. Table wooden a) Square 4 seater 15 tables with 4 covers Square 2 seater or Rectangular 4/6 seater 20 tables with 3 covers Round 6 seater (selection to based on dcor & lay out) 60 Nos. 4 to 5 Nos. (depending on Dcor & Lay out) 01 No. 01 No. 01 No. 05 Nos. 100 Nos.
Dining Chair wooden upholstered (as per dcor) Side boards 4x1.5x4
White boards on stand Hostess desk Podium/lectern Folding buffet tables 6x2 Banquet chairs (stackable)
LINEN : 1. 2. 3. 4. 5. 6. 7. Baize cloth 137x137 cm Table cloth 183x183 cm Curtains Napkins 46-50 cm Slip cloth 1mx1m Buffet runner 2 mts.x 4mts. Buffet frills/skirtings } } } } } } }
As per requirement
68
CUTLERY (EPNS-DESIGNED) (OPTIONAL) : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. Small knife/fork Large knife Fish knife/fork Large fork Service spoon/fork Dessert spoon Dessert fork Soup spoons Small fork Butter knife Tea spoons Coffee spoons Ice cream spoons Fruit knife Fruit fork Pastry fork Steak knife Pastry tongs Gateaux slicer B&B knife } } } } } } } } } } } } } } } } } } } }
As per requirement
CROCKERY (DESIGNED AS PER DCOR) : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. Large plate (full plates) 10 Half plate 9 Quarter plate 7 Soup cups with saucer Show plates Tea cups/saucers Demitasse/saucers Ash trays Budvases Cruet sets Chutney bowls Salad dishes } } } } } } } } } } } }
As per requirement
HOLLOWWARE & FLATWARE (EPNS) : 1. 2. 3. 4. 5. 6. 7. 8. Water jugs Tea pot (2 portions) Tea pot (4 portions) Milk pot (2 portions) Milk pot (4 portions) Coffee pot (2 portions) Coffee pot (4 portions) Creamer 15 Nos. } } } } }
5 Nos.
5 Nos. 10 Nos.
69
9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36.
Sugar bowls with tongs Butter dishes Ice cream cups Finger bowls Menu stand Tent card holder Table numbers (brass) Sauce boat with ladles (small) do(large) Tea strainer slop basin Candle holder Ash trays Straw holder Toothpick holder Entre dishes with lid (2 portions) single compartment Entre dishes with lid (4 portions) -doEntre dishes with lid (6 portions) -doEntre dishes with lid (4 portions) double compartment Platter oval (2 portions) } Platter oval (4 portions) } Platter oval (6 portions) } Platter round (small) } Platter round (medium) } Ice bucket with tongs } Chill cups } Finger bowls } Supreme bowls with inserts } Napkin rings }
18 Nos. 18 Nos. 72 Nos. 72 Nos. 18 Nos. 18 Nos. 18 Nos. 18 Nos. 12 Nos. } } } } } } }
18 Nos.
12 Nos. 12 Nos.
18 Nos.
24 Nos.
GLASSWARE : 1. 2. 3. 4. 5. 6. 7. 8. High Ball Water Goblets Pony tumbler Glass bowls Decanter Coffee caraffe Fancy glasses Parfait glass } } } }
120 Nos. 18 Nos. 18 Nos. As per requirement 72 Nos.
COMMON EQUIPMENT : 1. 2. 3. 4. 5. 6. Soup dispenser different sizes Coffee making machine (cona) Flambe trolly Flambe pan (oval & round) Rechaud battery Juice chiller/dispenser
70
3 Nos. 4 Nos. 2 Nos. 6 Nos. 3 Nos. 1 No.
7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21.
Juice extractor Water cooler 80 ltrs. Plate warmer & dispenser (50 plate) Gueridon trolley Wine/liqueur trolley Dessert trolley and Horsdoeuvre trolley Carving trolley Large restaurant trays (SS) Restaurant trays (SS) medium dosmall Beverage round (SS) medium dosmall Bread baskets (cane) Food covers (SS) Mirrors buffet displays
1 No. 1 No. 2 Nos. 1 No. 1 No. 1 No. 1 No. 6 Nos. 12 Nos. 8 Nos. 10 Nos. 10 Nos. 24 Nos. 1 No. 6 Nos.
-----------------------------------------------------------------------------------------------------------Note : i) The quantity of equipment item shall however be reduced or increased proportionately to number of covers available in restaurant. ii)Holloware and special equipment shall be shared with Basic Training Restaurant, hence silver ware store should be common to both A.T.R.&B.T.R.
71
BAR Overall size : 200 Sq.Ft. (built space with Advance Training Restaurant) -----------------------------------------------------------------------------------------------------------Sl.No. Name of the Item Quantity -----------------------------------------------------------------------------------------------------------FURNITURE : 1. Bar counter (size, shape etc. as per requirement) 1 No. 2. Back bar with display -do1 No. 3. Bar stools 8 Nos. 4. Dry storage area As per requirement EQUIPMENT : 1. Ice cube machine 2. Bottle cooler 3. Ice chest (crushed ice) 4. Ice chest (cube ice) 5. Cocktail blender 6. High speed mixer blender 7. Jice extractor 8. Cocktail shaker (EPNS) 9. Hawthrone strainer 10. Ice bucket with tongs 11. Bottle stand 12. Peg measure 13. Sink with drain board 14. Citrus squeezer } 15. Cigar cutter } 16. Chopping board } 17. Knife 18. Paring knife 19. Zester 20. Wine cooler 21. Wine craddle 22. Cigar box 23. Ice flake machine 24. Glass chilling cabinet GLASSWARE : 1. 2. 3. 4. 5. 6. 7. 8. Brandy balloons 23-28 CL Champagne flute 18-23 CL Champagne Saucer 18-23 CL Tom collins 25 CL Beer mugs & tankard 25, 50 CL White wine glasses 14 CL Red wine glass 14-18 CL Cocktail glass 14-18 CL } } } } } } }
72
} } } } } } }
1 No.
4 Nos. 4 Nos. 6 Nos. 6 Nos. 2 Nos. 1 No. 2 Nos. 1 No. 1 No. 2 Nos. 6 Nos. 6 Nos. 2 Nos. 1 No. 1 No.
24 Nos. 12 Nos. 24 Nos.
9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21.
Liqueur glass 4,7 CL Old fashioned glass On the rocks flass Martini glass Wine caraffe Soda caraffe Water caraffe Rolly polly Sherry glass 4,7 cl Port glass Hock glass Mosselle glass Pool gloves
} } } }
24 Nos.
6 Nos. 6 Nos. 12 Nos. } } } } }
24 Nos.
12 Nos.
------------------------------------------------------------------------------------------------------------
73
FAST FOOD RESTAURANT-CUM-CANTEEN Adjoining students dining area for 72 covers Overall size Space required : : 700/700 Sq.Ft. Max.16 Sq.Ft. per student Min.14 Sq.Ft. per student : 72
No. of students expected at a time
-----------------------------------------------------------------------------------------------------------Sl.No. Name of the Item Quantity -----------------------------------------------------------------------------------------------------------Tables (wooden/steel) Chairs (wooden/steel) Hot case Cash register } Service counter } Tea/coffee dispenser } Assorted water dispenser } Juice dispenser } Cooking range heavy duty with 4 burners Work table with under shelves (SS 3 sides covered) Deep fat dryer Grinding plate Sink with DB Refrigerator Deep freezer Assembly table SS large } Ice cuber } Ice cream display counter } Salemender } Microwave oven } Menu display board } 12 Nos. 72 Nos. 2 Nos.
1 No.
} } } } } } }
2 Nos.
1 No.
-----------------------------------------------------------------------------------------------------------The students to use disposable plates, cutlery and glasses for service or steel plates, steel tumblers and steel cutlery. Note : The IInd year kitchen shall cater to the Fast Food Operations.
74
STUDENTS DINING HALL Total Area : Max. 2700 Sq.Ft. Min.2160 Sq.ft.
No. of students expected to have lunch at a time : 180 (Operational in two shifts) -----------------------------------------------------------------------------------------------------------Sl.No. Name of the Item Quantity -----------------------------------------------------------------------------------------------------------1. 2. 3. Tables 6x3 (wooden table with laminated topy Heavy duty or steel) Dining chairs (wooden or steel with straight back rest) Service Counter : a) Hot case b) Display counter c) Dispenser counter for plates & cutlery d) Tray slide for the entire length
24 Nos. 180 Nos.
} } } }
01 No.
4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.
Toaster (large industrial model) Compartmental trays (thalis 304 SS Salem Steel 16SWG) Dessert spoons } Dessert forks } Kattori SS (small SS bowl) } Tea spoons SS water tumbler SS water jugs Water cooler with Aqua Guard (large industrial model) Large round service spoons SS 16 SWG SS Soup bowls SS
01 No. 180 Nos. 360 Nos. 180 Nos. 180 Nos. 24 Nos. 03 Nos. 36 Nos. 180 Nos. 24 Sets
SCULLERY AREA : Cupboards for storage of cutlery/trays etc. 06 Nos. Dish landing table 02 Nos. Pulvariser 01 No. Conveyor type large dish washing machine 01 No. with drying zone with trays 02 Nos. 5. Trolleys (for carrying food from QFK to Dining Hall) 04 Nos. 6. Trolleys for stacking dirty plates for washing 06 Nos. 7. Waste bins 01 No. 8. Music system -------------------------------------------------------------------------------------------------------------Note: In case of hostels within campus, the students dining hall could be used by boarders. 1. 2. 3. 4.
75
HOUSEKEEPING REQUIREMENT Dedicated area : Laundry Linen Room Housekeeping Lab Demo Lab Guest Room 720/600Sq.Ft; 200/150 Sq.Ft. 720/600 Sq.Ft. 600/400 Sq.Ft. 1500/1500 Sq.Ft.
No. of students per session No. of guest rooms No. of restaurant covers Uniformed staff :
: 30 : 06 : 120 All teaching + Practical + Admn. Staff should be Informed.
ELECTRICAL CLEANING EQUIPMENT : -----------------------------------------------------------------------------------------------------------Sl.No. Name of the Item Quantity -----------------------------------------------------------------------------------------------------------1. 2. 3. Vacuum Cleaner (dry pickup industrial model) Vacuum Cleaner (wet & dry pickup indl. Model) Scrubbing-cum-Polishing machine (with suction facility 51cm cleaning path, 38 lt. solution tank and 45 lt. Recovery tank) Carpet shampooing machine (with suction facility 13 lt. Capacity/13 cleaning path 1200 RPM brush rotation) 2 Nos. 1 No. 1 No.
4.
1 No.
NON-ELECTRICAL CLEANING EQUIPMENT : 1. Brooms : a) Soft b) Hard c) Yard broom
} } }
As per requirement
2.
3.
Brushes : (all are to be made of nylon bristles) a) Carpet brush } b) Hand scrubber } c) T-scrubber } d) WC brush } e) Upholstery brush } f) Ceiling broom } g) Washbasin brush } Mops : a) with detachable/fixed heads
76
As per requirement
As per requirement
4. 5. 6.
Squeegees Box sweeper Containers : a) b) c) d) e) f)
As per requirement 1 No.
Buckets 25 Ltr. Capacity } Mugs } Bowls } As per requirement Dust bins } Chamber maids box } Maids trolley ------1 No. - dimensions in mm 1540x575x1385 - Light weight frame (net wt. not to exceed 62 kg.) - Average load capacity 100 Kg. - Adjustable shelves 3 nos. - Space between shelves 305 mm - With compartmentalised top section using laminated ply - Linen hamper canvas (100 L cap.) and garage hamper plastic (80 L cap.) - Castor size 250 mm / 2 fixed and 2 swivel with breaks - Bumpers wheel type (horizontal) -As per requirement -do-
g) Mop wringer trolley
h) Cleaning trolley -- sack holder with cover basked to hold cleaning material hooks for dust pan, hand brush etc. - 2 buckets (25 Lt. Cap. Each) - Mop wringer attached above one bucket. 7. Floor signs -- 24 Ht. Caution-Wet Floor - Caution-Work Area - Yellow colored board with black lettering
-do-
------------------------------------------------------------------------------------------------------------
77
LAUNDRY EQUIPMENT -----------------------------------------------------------------------------------------------------------Sl.No. Name of the Item Quantity -----------------------------------------------------------------------------------------------------------1. Washer extractor (5 kg. Cap one, top loading-fully automatic Agitator type with temp. control) (10kg. Cap one, front loading with temp.control) Dryer (capacity 20 Kg.) Calendering machine (with one roller width 100) Steam press (with cuff & collar press hand operated) Iron (light weight one & heavy duty- one) Ironing board (foldable) Sinks (stainless steel with drain board) Weighing scale (with a holding basket to weigh upto 25 kg) Linen basket trolley (stainless steel with draining facility 820mm Ht.x 65mm Wx 740 mm L - 4 swivel castors) Shelf (for storing chemicals with lockable doors, Particle board laminate finish dimensions 1200mm H x 900 mm L x 600 mm D - 3 shelves adjustable) Exhaust Fan (one above dryer and one above steam press) 2 Nos.
2. 3. 4. 5. 6. 7. 8. 9.
1 No. 1 No. 1 No. 2 Nos. 1 No. 2 Nos. 1 No. 3 Nos.
10.
1 No.
11. 12.
As per requirement
Shelves (for storing linen & uniforms, wood laminated with Sliding lockable ventilated doors) a) Dimensions 2100mm H x 600mm D x 2100mm W adjustable shelves 4 Nos. b) Dimensions 2100mm x 600mm x 2100mm Shelves 2 with rods for hanging uniforms
-do2 Nos. 1 No.
13. 14.
Ladder (aluminium A type 1200 mm height) Inspection table (2100mm x 1200mm wood laminate with storage facility underneath with 2 shelves on either side of 600 mm depth)
1 No. 1 No.
Note :
Linen room be next to Laundry.
------------------------------------------------------------------------------------------------------------
78
HOUSEKEEPING LAB
-----------------------------------------------------------------------------------------------------------Sl.No. Name of the Item Quantity ------------------------------------------------------------------------------------------------------------
1. 2. 3.
Working tables Chairs Steel cupboard
} } }
As per requirement
LINEN ROOM :
Uniform cupboards Linen Exchange counter (window type)
As per requirement -do-
INSTRUCTION ROOM :
Instruction table Stools Sink
} } }
1 No. each
------------------------------------------------------------------------------------------------------------
79
REQUIREMENT FOR EACH TWIN BED ROOM
Total area for all rooms
1500 Sq.Ft.
-----------------------------------------------------------------------------------------------------------Sl.No. Name of the Item Quantity -----------------------------------------------------------------------------------------------------------FURNITURE PER ROOM: Bed with side tables Single sofa chair with uphosty or Small size two seater sofa Glass top tea table/coffee table Study table Study chairs Mirror with dressing table & drawers Luggage rack Wardrobe Shelf over fridge for glasses & thermos 2 Nos. 1 No. 1 No. 1 No. 2 Nos. } } } } 1 No.
LIGHT ELECTRICAL EQUIPMENT & PAINTING : 1. 2. 3. 4. 5. 6. 7. 8. Geyser (20 ltrs.) Table lamp Pedestal lamp Color TV with remote Music system Mini fridge 2x1 painting/wall hangings Thermos flask 1 No. 3 Nos. 1 No. 1 No. 1 No. 1 No. 3 Nos. 1 No.
FURNISHING & LINEN : 1. 2. 3. 4. 5. 6. 7. 8. 9. Shear curtain Heavy curtain Cushions for sofa chairs Double bed sheet Pillow covers Bed cover Bath towel Hand towel Bath mat 1 No. 1 No. 4 Nos. 2 Nos. 4 Nos. 1 No. 2 Nos. 2 Nos. 1 Nos.
80
OTHER ITEMS : 1. 2. 3. 4. 5. 6. Shower curtain Towel rack with pull up type cloth lining Energy saving device system Electronic locking device on main door Telephone (electronic & light weight) Door bell & Indicator for DND } } } } } }
1 No.
SUITE ROOM : 1. 2. 3. 4. 5. Double bed room Bath room (attached) Lounge/sitting room/dining area Carpets, furnishing, furniture & fixtures Electronic locking system, airconditioning, Energy saving device, entertainment systems
-----------------------------------------------------------------------------------------------------------Each Institute will have a twin bed room and double bed room and a twin suite. Note: In case of Institutes having a hotel attached to it, the requirement of independent guest rooms is not mandatory.
81
FRONT OFFICE REQUIREMENT
Area
500 Sq.Ft.
-----------------------------------------------------------------------------------------------------------Sl.No. Name of the Item Quantity -----------------------------------------------------------------------------------------------------------FURNITURE : 1. Front Office Counter 6L x 1B x 3H with drawer 3 Nos. Cabinets 3 Nos., Top & Sides - laminated Reception, Cash & Information sigh boards Registration card holder recessed with 28 slots with facility for recessed monitors & sliding key board recessed message & key rack at the centre teak wood. 1 No.
2.
a) Lobby Desk 3L x 2B x 2H with drawer 1no., cabinet 1 no. on right side, top & sides laminated teak wood. b) Chair (upholstered teak wood)
1 No.
3 Nos.
3.
Bell Desk 4 H semi circular, with drawers 2 nos. cabinets 2 nos. teak wood.
1 No.
EQUIPMENT : 1. Computer linked by LAN with multi media facility Fidelio Software system Room Rack (standard specification) Date & Time stamping machine (standard specification) Electric Calling Bell (Standard specification) Telephone : a) Operator Console b) Instruments Postal Scale (digital-1kg.capacity) Folio Bucket (2L x 2B x 1H with slots of teak wood) Bulletin Board (3L x 2.5B with baize cover) Public Address System (standard specification)
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2. 3. 4. 5.
1 No. 1 No. 1 No. 1 No. 1 No. 1 No. 1 No. 1 No. 1 No.
6. 7. 8. 9.
10. 11. 12. 13. 14. 15. 16. 17. 18.
Credit Card Imprinter (Standard specification) Luggage Net small (Nylon) Guest Folio Tray (Plastic) Printer (80 column) Exchange Rates Board (2L x 2B Prestosign type) Box Files Safe Deposit Box (standard specification) Paging Board (1L x B with handle & bells attached, White board, teak wood) Postage Folder (with pockets - leather)
1 No. 1 No. 1 No. 1 No. 1 No. 6 Nos. 1 No. 1 No. 1 No.
RESERVATION OFFICE : 1. Table 3L x 2B x 2H with drawer-1 No., Cabinet 1 No. on right side Top & Sides laminated, with facility for recessed monitors and sliding key board, teak wood. Chair Swivel type Head set with mouth piece Wall mounted rack (3L x 2B x 1D - Teak wood) Space Availability Board (3L x 2.5 with pegs for Indicating availability - Particle board) 1 No.
2. 3. 4. 5.
1 No. 1 No. 1 No. 1 No.
------------------------------------------------------------------------------------------------------------
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A COMPREHENSIVE LIST OF STATEMENT FOR COMPUTER LAB
Overall size of the Lab No. of students Faculty required
1500 Sq.Ft. 30 / Lab 01 / Lab
COMPUTER HARDWARE REQUIREMENT : A. SERVER : -----------------------------------------------------------------------------------------------------------Sl.No. Name of the Item Quantity -----------------------------------------------------------------------------------------------------------FILESERVER Intel Pentium II-300 MHz or Higher CPU with PCI/EISA/ISA Bus Architecture 256 MB SDRAM 512 KB L2 Cache 4.3 GB HDD with 20 MDPS transferrate 4/8 GB DAT DRIVE 1.44 MB FDD 105 Keys Keyboard Logitech / Microsoft Mouse Bitronics Parallel port High Speed Serial Ports 10/100 MBPS, PCI Ethernet Adapter 32 bit BNC/RJ 45 14 MONO CHROMO MONITOR VGA/SVGA CD ROM DRIVE 32x or higher 1 No.
NODES Intel Pentium II 266 MHz PCI / EISA / ISA Bus Architecture 64 MB SDRAM 256 KB L2 Cache 2.1 GB HDD PCI EIDE Controller for HDD & FDD One EPP and two Serial Port (16550 Urat) 105 Keys Keyboard 14 Colour Monitor SVGA 10/100 MBPS PCI Ethernet Card, 32 bit BNC/RJ 45 Microsoft / Logitech Serial Mouse Six machines to have multimedia kit
30 Nos.
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NODE FOR TEACHER Intel Pentium II 266 MHz PCI / EISA / ISA Bus Architecture 32 MB SDRAM 256 KB L2 Cache PCI EIDE Controller for HDD & FDD One EPP and two Serial Port (16550 Urat) 105 Keys Keyboard 14 Colour Monitor SVGA 10/100 MBPS PCI Ethernet Card, 32 bit BNC/RJ 45 Microsoft / Logitech Serial Mouse Multimedia kit
1 No.
HUBS 12 Port Hub with BNC/RJ 45 connection } Depending on locational - 2 Nos. 8 Port Hub with BNC-RJ 47 connection } requirements. - 2 Nos.
5.
INKJET PRINTER A4 size, 600 DPI black with colour cartridge and Drives of Bus and Window 3.1 & 95. LASER PRINTER WITH JET DIRECT CARD 600 DPI / Mono Chrome 8 Page memory in DA Post Script level 2 support and network connectivity with Jet Direct Card. LCD display Airconditioning for Computer Lab (1000 Sq.Ft. 8.5 Tonnes) 5 KVA UPS with battery backup of minimum 4 hours Local Area Network aras : Cat-5 WTP. Principal Office General Office Stores Restaurant Reception Library All Laboratories (Four)
1 No.
6.
1 No.
7. 8. 9. 10.
1 No.
2 Nos.
-----------------------------------------------------------------------------------------------------------
85
GENERAL COMPUTER SOFTWARE SPECIFICATION :
Window NT Server with Clint for 30 users (CD). MS Windows 95 or higher & Micro Software Office (CD) professional version. Word Star 7. Fox Pro for Windows. Lotus 1-2-3 Version-3.
Note : Main server shall be located in the Computer Lab and computers in Stores, Labs, Administration, etc. shall be linked by LAN. In view of adoption of the Micros Fidelio property management software for training by National Council, the configuration of the Hardware given shall be able to handle the Micros Fidelio software system.
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STANDARDISED LIST AUDIO-VISUAL AND REPRODUCTION EQUIPMENT -----------------------------------------------------------------------------------------------------------Sl.No. Name of the Item Quantity -----------------------------------------------------------------------------------------------------------Overhead Projector Trolley for OHP Transparency Sheets Transparency frames Marking pens-permanent Marking pens-water soluble Transparency erasers Slide Projector Slide Trays (for 50 slides) Carousel Slide Projector Projection Screen-wall/elling for each less Video Cassette Recorder Colour TV / Monitor Portable Cassette Recorder Multi-media Photocopier Electronic stencil cutter Flip Board Portable - for slip charts Flannel Board Portable Magnetic Board Portable Dest Top Publishing Machine } } } 1 No. } } } } } } } As per requirement 1 No. } } } } } 1 No. As per requirement -doAs per requirement fitted in each class -do-
------------------------------------------------------------------------------------------------------------
87
LIBRARY Minimum / Maximum Size : 1600 Sq.Ft. Desirable Staff : Librarian 1 -----------------------------------------------------------------------------------------------------------Sl.No. Name of the Item Quantity -----------------------------------------------------------------------------------------------------------Books 500 Nos. Periodicals & Journals (International/National) Video Cassettes /Video / CD ROMS Furniture for sitting of 70 scholars at a time Storewells / Book Racks 5 cabins (10x10) fitted with computer terminal and Multi media with head phones Xerox machine Library Equipment : - Computer - TV - Printer - Cutter - D.V.System - Catalogue Systems - Librarian Chair & Table - Asstt. Librarian Chair / Table -----------------------------------------------------------------------------------------------------------Note : Every year min. 50 to 100 books should be added to Library and International/ National Journals should be subscribed.
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LANGUAGE LAB Area : Max.: 1200 Sq.Ft. Min. : 900 Sq.Ft.
The language lab is to be provided with a view to improve the communication skills of the students, both verbal and non-verbal. -----------------------------------------------------------------------------------------------------------Sl.No. Name of the Item Quantity -----------------------------------------------------------------------------------------------------------1. Tape Recorder Double Deck with provision for high speed dubbing, Radio and CD Player Amplifier Over head Speakers Head phones with socket (one on each seat for every student) TV (preferable) home viewing system with Karaoke VCR / VRP Computer Multi media with head phone system Good Audio / Video Cassettes 1 No.
2. 3. 4.
1 No. 1 No. 25 Nos.
5. 6. 7. 8. 9.
1 No. 1 No. 1 No. 1 No. 30 Nos.
------------------------------------------------------------------------------------------------------------
(Desirable - A full fledged imported language lab with all facilities involving a cost of Rs.15.00 lacs as on date.
89
A COMPREHENSIVE LIST OF STANDARDISED EQUIPMENT FOR MAINTENANCE DEPARTMENT MAINTENANCE LAB : Overall Size : Desirable : 900 Sq.Ft. Minimum : 750 Sq.Ft.
MAINTENANCE WORKSHOP : Overall Size : Desirable : 400 Sq.Ft. Minimum : 300 Sq.Ft. -----------------------------------------------------------------------------------------------------------Sl.No. Name of the Item Quantity -----------------------------------------------------------------------------------------------------------1. Multimeter 1 No. 2. Tong-tester 2 Nos. 3. Hydrometer 1 No. 4. Test lamp 2 Nos. 5. Hydrolic pump 1 No. 6. Megger insulation & Earth megger 1 Each TOOLS : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. Screw driver (flat type) Screw driver (Star) Screw driver Spanner (double and open) Ring spanner Box spanner Hack saw Wood saw Pipe wrench Adjustable spanner Combination pliers Nose pliers Wire cutter Skipper or insulation Files flat Rough Smooth } } } } } } } } } } } } } } } } } } } } } } } } }
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As per requirement
Round file Rough Smooth Triangular file Rough Smooth
16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29.
Allen key Hammer Chisel (cold) Carpenter chisel Carpenter plainer Pocker Punch Drilling machine electric with drill bit set Drilling machine (hand drill) Bench vice Thread making machine with full set with different size of die Bearing puller small Lubricating oil can Oil pump (manual)
} } } } } } } } } } } } } } }
As per requirement
MAINTENANCE PRACTICAL (DEMO) Earth leakage circuit breaker Miniature circuit breaker ICDP ICTP Kit kar fuse HRC fuse Three phase five core cable Single phase three core cable Bib tap Piller tap Cotta stone Cadappa stone Switches : Flush type Single way flush type Three in one Five in one Three pin Three pin top Plumbing accessories Gas fitting like Practical demo board (wiring) } Condensor } 1 No. Boiler } ------------------------------------------------------------------------------------------------------------
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OFFICE AUTOMATION EQUIPMENT
-----------------------------------------------------------------------------------------------------------Sl.No. Name of the Item Quantity -----------------------------------------------------------------------------------------------------------1. 2. 3. 4. 5. 6. 7. E-Mail facility and Internet connection Fax Xerox Lamination machine Comb binder + Paper cutter Public address system Telephone answering system (available with Modi fax) Dictaphone Scanner Laser Printer Document Shredder Computer System through LAN } } } } } } } Any standard make } } } } } } }
8. 9. 10. 11. 12. 13.
Software : a) Accounting & Management Software b) Inventory & Stores Management Software c) Library Software d) Teaching software; CD ROMS; Computer, Power point. ------------------------------------------------------------------------------------------------------------
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EQUIPMENT FOR EACH CLASS / TUTORIAL ROOM
-----------------------------------------------------------------------------------------------------------Sl.No. Name of the Item Quantity -----------------------------------------------------------------------------------------------------------1. 2. 3. 4. 5. 6. 7. 8. 9. Overhead Projector (fitted) White Board Black Board Teachers platform (wooden) Teachers Chair Teachers Table } } } } } } } } } } }
1 No.
Chairs with under shelves with writing board facility Curtains as per requirement Facilities to use CD ROMS, Power point etc.
-------------------------------------------------------------------------------------------------------------
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i)
Gas Bank : Well laid out distribution lines from gas bank as per the conditions laid down in the Indian Explosives Act.
ii)
Stand by heavy duty Generator : In areas where electricity is in short supply, the appropriate heavy duty Gen set is recommended for installation.
94

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NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY

to prescribe standards for buildings and equipments of affiliated institutions;

to prescribe the manner of admission of students to the affiliated Institutions;

to admit candidates to examinations conducted by it;

to publish results of examinations conducted by it;

account the technological progress registered by the industry in recent years.

standardising Hotel Management Education programme in the country.

TEACHING HOURS THEORY PRACT. 2 8 2 1 2 1 2 2 1 2 1 4 2 2 2 1

Total of Theory & Practicals

TOTAL MAX. MARKS

Sl.No . 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.

TEACHING HOURS THEORY PRACT. 2 8 2 1 2 2 1 1 2 1 1 2 1 1 19 2 2 2 2 16

Total of Theory & Practicals Incourse 20%

TOTAL MAX. MARKS

Sl.No . 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.

TEACHING HOURS THEORY PRACT. & 3 8 2 1 2 1 2 2 2 2 3 1 1 1 2 0 2

250 1150 230

Total of Theory & Practicals Incourse 20%

Total Maximum Marks

Total strength of Students

Total strength of Faculty :

Faculty to student ratio :

Total land area

Plinth Area per student

Total number of Technical Supporting :

Total number of Last Grade and Part-time staff :

OVERVIEW OF CARPET AREA :

CLASSIFICATION OF BUILDING AREAS :

61260 9400 2680 -------73340 29336 --------102676 --------9542 Sq.Mtrs.

35210 8290 2680 -------46180 18472 -------64652 ------6009 Sq.Mtrs.

Total Plinth Area in Sq.Mt.

15605 15605 --------------54618 54618 --------------5076 Sq.Mt. 5076 Sq.Mt.

TEACHING CARPET AREA AT A GLANCE :

Optimum Minimum (In Sq.Ft.)

Teaching Area Support Service Area Administrative Area

61260 9400 2680 -------73340 --------

35210 8290 2680 -------46180 --------

Desirable : 73340 Sq.Ft. Minimum : 46180 Sq.Ft.

6816 Sq.Mtr. 4292 Sq.Mtr.

CARPET AREA (RESIDENTIAL) :

Desirable Minimum (In Sq.Ft.)

15000 24013 -------39013 --------

15000 24013 -------39013 --------

39013 Sq.Ft. 39013 Sq.Ft.

TEACHING AREA : Optimum Minimum (In Sq.Ft.)

10300 7920 3740

8200 6960 3250

4. 5. 6. 7. 8. 9. 10. 11. 12. 13.

FOOD & BEVERAGE :

ACCOMMODATION OPERATIONS HOUSE KEEPING :

720 200 720 600 1500 -----3740 ------

600 150 600 400 1500 -----3250 ------

FRONT OFFICE LAB :

Minimum 5600 2500 ------8100 ------

EXAMINATION / MULTIPURPOSE HALL Requirement Norms : Capacity Space Requirement : :

AUDITORIUM (Desirable only) : Capacity : 570 Students

Space Required Norms : 16 Sq.Ft. / Person = 800 Sq.Ft.

TOTAL SUPPORT AREA

ADMINISTRATIVE AREA NORMS

PURPOSE : To provide administrative support to the academic activities of the Institute.

30 Sq.Mtr. = 322.8 Sq.Ft. SAY 325 Sq.Ft.

b) P.A. to PRINCIPAL c) ADMN. OFFICER